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Name: Chipotle Glaze / Ketchup / Barbeque Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Coarse; (1 to 2); 1 c Onions chopped; 3/4 c Chicken or vegetable stock; 1/4 c Maple syrup; 2 ts Garlic minced; 1/2 c Dried apricots - (4 ounces);; 3/4 c Dry white wine; 1 Dried or canned chipotle; 2 lg Dried California or New; ; torn in small pieces; 2 ts Dijon mustard; Salt to taste; 1 tb olive oil; 1/2 c Fresh orange juice

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INGREDIENTS

Coarse; (1 to 2)
1 c Onions ; chopped
3/4 c Chicken or vegetable stock
1/4 c Maple syrup
2 ts Garlic ; minced
1/2 c Dried apricots - (4 ounces);
3/4 c Dry white wine
1 Dried or canned chipotle
2 lg Dried California or New
; torn in small pieces
2 ts Dijon mustard
Salt ; to taste
1 tb olive oil
1/2 c Fresh orange juice

INSTRUCTIONS

Heat the oil in a heavy-bottomed saucepan and saute the onion and garlic until lightly colored. Add the apricots, wine, stock, orange juice and chiles and simmer covered for 30 minutes or until chiles are very soft. Cool slightly and puree mixture in a blender along with maple syrup and mustard. Strain to eliminate any seeds and add salt to taste. Depending on use, thin with additional stock or orange juice if desired. Store covered in refrigerator up to 2 weeks. This recipe yields approximately 2 cups. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9758 broadcast 02-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-08-1997 Recipe by: John Ash

NOTES

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Chipotle Glaze / Ketchup / Barbeque Sauce

Coarse; (1 to 2)
1 c Onions chopped
3/4 c Chicken or vegetable stock
1/4 c Maple syrup
2 ts Garlic minced
1/2 c Dried apricots - (4 ounces);
3/4 c Dry white wine
1 Dried or canned chipotle
2 lg Dried California or New
 ; torn in small pieces
2 ts Dijon mustard
 Salt to taste
1 tb olive oil
1/2 c Fresh orange juice

Heat the oil in a heavy-bottomed saucepan and saute the onion and  garlic until lightly colored. Add the apricots, wine, stock, orange  juice and chiles and simmer covered for 30 minutes or until chiles  are very soft. Cool slightly and puree mixture in a blender along  with maple syrup and mustard. Strain to eliminate any seeds and add  salt to taste. Depending on use, thin with additional stock or orange  juice if desired. Store covered in refrigerator up to 2 weeks. This  recipe yields approximately 2 cups.    Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD  NETWORK - (Show # JA-9758 broadcast 02-02-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    02-08-1997    Recipe by: John Ash

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Nutrition

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Serving Size: 1 Serving (474g)
Recipe Makes: 1 servings

Calories: 287
Calories from Fat: 60 (21%)

Amt Per Serving		% DV

	Total Fat 6.7g	9 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 1g
Cholesterol 5.4mg		2 %
Sodium 496.2mg		17 %
Potassium 627.1mg		17 %
Total Carbohydrate 43g		13 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 39.3g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 287

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