Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Peach preserves |
| ¼ cup | Apricot preserves |
| 2 tablespoons | Light corn syrup |
| 5 teaspoons | White vinegar |
| 1½ teaspoon | Cornstarch |
| ½ teaspoon | Soy sauce |
| ½ teaspoon | Yellow mustard |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Garlic powder |
| 2 tablespoons | Water |
1. Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.
Makes about ¾ cup.
NOTES : From
Recipe by: Top Secret Recipes
Posted to recipelu-digest Volume 01 Number 593 by Rodeo46898@... on Jan 24, 1998