Apricot Chutney 25-06-15

Apricot Chutney

A great flavor enhancer for meat and poultry dishes.

Ingredients

4 cups dried California apricot halves (3 bags, 6/oz. each)
3 cups cider vinegar
4 cups onion wedges (3 lg. onions)
1 cup chopped candied ginger
2 tablespoons salt
1 tablespoon minced garlic
1 teaspoon Tabasco
3 cups brown sugar (packed)
3 cups sugar
2 cups water
3 cups seedless golden raisins
2 tablespoons whole mustard seed

Directions

Cut apricot halves in half. Combine all ingredients in kettle. Bring to boil., then simmer slowly, uncovered, until thickened, about 1 hour, stirring often. Portion into sterilized jars; seal at once. If desired, process in boiling water bath for 15 minutes.

Makes about 13 half-pints.

Low-Fat Chocolate Sauce 16-06-15

Low-Fat Chocolate Sauce

Ingredients

4 Tbs (60 ml) sugar
4 Tbs (60 ml) unsweetened cocoa
2 tsp (10 ml) cornstarch (cornflour)
1 cup (250 ml) water
1 tsp (5 ml) vanilla extract

Directions

Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat and cool, stirring occasionally. May be frozen for up to 2 months.

Makes about 1 cup, to serve 6 to 8.

Orange Apricot Sauce 13-06-15

 
Orange Apricot Sauce

Ingredients:

3/4 cup orange marmalade
1 1/2 cup orange juice
1 1/2 cup red wine
1 Tbsp ground ginger
1 tsp salt
2 Tbsp honey
2 tsp potato starch, dissolved in 2 tsp. of cold water
7 oz dried apricots

Directions:

In a medium saucepan over MEDIUM heat, heat marmalade until melted.

Whisk in orange juice, red wine, ginger, salt, and honey.

Reduce to about 3 cups (10 min) and remove from heat.

Add the potato starch mixture to sauce.

Bring to a boil whisking constantly.

Add dried apricots and simmer until apricots are softened.