Plum ginger sauce (served with ecrevisse strudel)
10 servings
| Quantity | 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
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