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Add a photoRaciónes: 12
Ingredientes
- 1 lrg Onion, coarsely minced
- 4 x Garlic cloves, chopped
- 1/4 c. Fresh ginger, coarsely minced
- 2 x 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 tsp Cinnamon
- 1 tsp Grnd allspice
- 1/2 tsp Cayenne pepper or possibly crushed red pepper flakes
- 1 tsp Salt
- 1/4 c. Minced fresh cilantro
Direcciones
- Coarsley chop the pitted apricots and plums.
- 1. In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums till pureed.
- 2. In a medium nonaluminum dutch oven or possibly heavv pot, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat.
- 3. Lower the heat and simmer till slightly thickened, about 45 min.
- Stir frequently to avoid burning. Remove from the heat and cold. Add in the cilantro and taste for seasoning. Pour the sauce into a large glass container and chill.
- NOTES: This sauce may be refrigerated in an airtight container for up to 2 months. MAKES 4 C.. Recipe may be doubled.
- Makes a good gift. USES:particularly good with pork, chicken, quail, and game hens. Dilute it with wine or possibly nectar to use it as a marinade.
- cilantro is totally submerged before storing. Or possibly omit and add in at service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 204 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 208mg | 9% |
| Potassium 262mg | 7% |
| Total Carbs 48.46g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 43.88g | 29% |
| Protein 1.12g | 2% |
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