Yield: 16 Servings
Measure | Ingredient |
---|---|
⅔ cup | Apricot, fresh; chopped, OR |
16 ounces | Apricots, canned; drained & chopped |
½ cup | Onion; chopped |
¼ cup | Apricot preserves |
1 medium | Tomato; chopped |
1 tablespoon | Cilantro, fresh; chopped |
1 teaspoon | Ginger, fresh; finely minced |
⅛ teaspoon | Cinnamon |
\N \N | from \"Fast & Healthy\" September 1992 |
\N \N | posted by Carolyn Shaw, June 1995 |
Combine; mix well. chill until serving time. Makes 2 cups.
Per two tablespoons: 20 calories, 5 g carbohydrate, 50 mg potassium, ½ fruit exchange.