Apricot Plum Sauce with Lime and Ginger

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Ingredients

  • 1 large onion, coarsely chopped
  • 4 cloves garlic, minced
  • 14 cup coarsely chopped ginger root
  • 2 limes, thinly sliced
  • 1 pound apricots, pitted and coarsely chopped
  • 1 pound plums, pitted and coarsely chopped
  • 1 cup cider vinegar
  • 12 cup tawny port
  • 2 cups firmly packed dark-brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 12 teaspoon cayenne pepper or crushed red pepper
  • 1 teaspoon salt
  • 14 cup finely chopped cilantro

Instructions

  1. In a food processor fitted with a steel blade, process the onion, garlic, ginger root, limes, apricots and plums until pureed.
  2. In a medium non aluminum Dutch oven or heavy pot, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring it to a boil over medium-high heat.
  3. Lower the heat and simmer until slightly thickened, for about 45 minutes. Stir frequently to avoid burning. Remove the pot from the heat, and let it cool. Add the cilantro and taste for seasoning. Pour the sauce into hot canning containers, screw on the lids, cool and refrigerate.
  4. This sauce may be refrigerated in an airtight container for up to 2 months.

Tips

  1. There are many apricot and plum varieties. If you can find Blenheim apricots, that is my pick for this sauce, but any ripe apricot will do. I usually go with the dark-skinned Santa Rosa plums ­— but, again, whatever is in season will work fine. Fresh lime and ginger root add a complementary and spicy zing to the pure summer fruitiness.
  2. I always season to taste with salt, cayenne pepper and black pepper after it’s been refrigerated for best flavor.
  3. Apricot-Plum Sauce is particularly good with pork, chicken, quail and game hens. Dilute it with wine or nectar to use it as a marinade. So far this summer, I have enjoyed it with baby back ribs, chicken thighs and pork tenderloin.

Makes about 4 to 5 cups (3 pint-size canning jars).

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