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Apricot-ginger Sauce
Description:
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.
Ingredients:
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
Directions:
Puree ingredients in a blender until smooth.
Recipe Summary:
Yield: 1 pint
Comments:
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