Apricot Sauce - 2
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Ingredients 9 ingredients
- 2 teaspoons cornstarch
- 1/4 cup honey
- ginger; ground -- to taste cinnamon; ground -- to taste
- 1 tablespoon sweet vermouth
- Chop
- 2 tablespoons water
- 4 ounces apricots -- dried
- 1/2 cup orange juice
- 3/4 cup apple juice
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes.
- Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain.
- Reserve the cooking liquid. Chop the cooked apricots and set aside.
- In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly.
- Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve