Plum ginger sauce (served with ecrevisse stru

Yield: 10 Servings

Measure Ingredient
1 tablespoon Butter
12 ounces Plum preserves -- purreed
2 ounces Ginger -- grated
4 ounces Red wine vinegar
2 ounces Granulated sugar
½ teaspoon Granulated garlic

Heat Skillet, melt butter. Add grated inger, saute 2 minutes. Add remaining ingredients. Bring to a boil. Strain. Serve Hot. Serve with Ecrevisse Strudel with two Sauces. Can add less ginger... strong ginger taste. Source: Brit Shockley Recipe By :

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