Honey apricot sauce

Yield: 50 servings

Measure Ingredient
2¼ cup HONEY
1¼ quart CANNED APRICOTS, DRAINED
1½ cup WHITE WINE VINEGAR
¾ cup CORNSTARCH
1½ quart CHICKEN STOCK
2 tablespoons GRATED GINGER ROOT
4 eaches DRIED CHILI PEPPERS, WHOLE

PLACE HONEY, APRICOTS AND VINEGAR IN BLENDER; PUREE UNTIL SMOOTH.

BLEND CORNSTARCH IN STOCK UNTIL DISSOLVED. COMBINE ALL INGREDIENTS IN SAUCEPAN. COOK AND STIR UNTIL THICKENED AND CLEAR. REMOVE CHILI PEPPERS. REMOVE FROM HEAT AND COOL. COVER AND REFRIGERATE. GREAT SAUCE FOR CHICKEN OR POULTRY. MAKES 1 GALLON.

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