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.