Gingered Apricot Sauce
Debby McMurray
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.
ingredients
- 2 thinly sliced lemons or one thinly sliced grapefruit
- 6 pounds clean, stoned and halved fresh apricots
- 1 cup water
- 3 pints white vinegar
- 3 teaspoons salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 3 pounds sugar
- 50 teaspoons of shredded, pickled ginger (available from Asian groceries)
directions
- 1
Place the sliced lemons and the water into a preserving pan and simmer until the fruit is soft and translucent, about 20 minutes.
- 2
Add the halved apricots, salt and spices and vinegar. Simmer, stirring often until the fruit has cooked down and is quite soft.
- 3
Using a hand-held stab mixer blend the sauce until smooth (or pass through a sieve), and return to the pan.
- 4
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.
- 5
Bottle in sterilized bottles and seal immediately; stored in a cool, dark place, this sauce should keep for 12 months.
Source: Debby McMurray
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