Apricot sauce #1

Yield: 4 Servings

Measure Ingredient
1 cup Apricot jelly
1 cup Fish stock
1 slice Ginger (size & thickness of a quarter); finely shredded
1 \N Bay leaf
1 pinch White pepper
1 pinch Salt
1 pinch Garlic powder

Mix all ingredients in a saucepan. Cook over low heat for 20 minutes, stirring occasionally.


WEST 200TH SOUTH, SALT LAKE CITY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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