Honey apricot sauce
50 servings
Ingredients
| Quantity | 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 |
Directions
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.