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Apricot Plum Sauce

1 lg Onion; coarsely chopped
4 Garlic cloves; minced
1/4 c Fresh ginger; coarsely chopped
2 Limes; thinly sliced
1 lb Apricots; pitted
1 lb Plums; pitted
1 c Cider vinegar
1/2 c Tawny port wine
2 c Dark brown sugar
1 ts Cinnamon
1 ts Ground allspice
1/2 ts Cayenne pepper or crushed red pepper flakes
1 ts Salt
1/4 c Chopped fresh cilantro

Coarsley chop the pitted apricots and plums.

In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed.

In a medium nonaluminum dutch oven or heavy pot, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat.

Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool. Add the cilantro and taste for seasoning. Pour the sauce into a large glass container and refrigerate.

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