Gingered Apricot Sauce

This is a delicious sauce to serve with Asian food, chicken, pork or ham. It can also be added as a condiment to casserole dishes.

• 2 thinly sliced lemons or one thinly sliced grapefruit
• 3 kg (6 pounds) clean, stoned and halved fresh apricots
• 250ml (1 cup) water
• 1.5 litres (3 pints) white vinegar
• 15 grams (3 teaspoons) salt
• 10 grams (2 teaspoons) ground ginger
• 5 grams (1 teaspoon) ground cloves
• 1.5 kilos (3 pounds) sugar
• 250 grams of shredded, pickled ginger (available from Asian groceries)

METHOD

Place the sliced lemons and the water into a preserving pan and simmer until the fruit is soft and translucent, about 20 minutes. Add the halved apricots, salt and spices and vinegar. Simmer, stirring often until the fruit has cooked down and is quite soft.

Using a hand-held stab mixer blend the sauce until smooth (or pass through a sieve), and return to the pan.

Add the sugar and shredded, pickled ginger to the fruit and bring to a fast boil. Cook at a rolling boil for at least 30 minutes stirring constantly to prevent the sauce from settling on the base of the pan.

Bottle in sterilized bottles and seal immediately; stored in a cool, dark place, this sauce should keep for 12 months.

Yield: About 8 pits

recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker

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