Apricot-ginger Sauce

Created to serve with egg rolls, this sauce is wonderful with baked squash, sweet potatoes or sautéed bananas. Try on waffles, pancakes or crepes with fresh whipped cream or sour cream.
Keeps in fridge for several weeks and freezes perfectly.

3/4 cup apricot preserves
1/4 cup sugar
juice of one lime
1/2 cup rice vinegar
2 teaspoons salt
1 tablespoon minced fresh ginger root
1/4 teaspoon red pepper flakes

Puree ingredients in a blender until smooth.

Recipe Summary:
Yield: 1 pint

Other recipes by White Rose Inns:
Fruit Stuffed Brie Wheel
Vegan Tofu Scramble
Shrimp Egg Foo Yum
Mediterranean Omelet
Tazmanian Toffee Crunch (Chocolate Almond Brittle)
Mocha Pecan Pie
Gingered Pineapple Salsa With Toasted Coconut
Fruit Vinaigrette
Thai Peanut Sauce
Mint Couscous
Chickpea Stew With Spinach And Tomatoes
Eggs Monterey
Easy Hollandaise Sauce
Wisconsin Beer Cheese Soup
Caribbean Chocolate Bananas

Recipe Provided By:
White Rose Inns
Wisconsin Dells, WI

Wisconsin Dells Bed and Breakfast Inns