Honey apricot sauce

50 servings

Ingredients

Quantity Ingredient
cup HONEY
quart CANNED APRICOTS, DRAINED
cup WHITE WINE VINEGAR
¾ cup CORNSTARCH
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.

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