Tuesday, August 9, 2011

Apricot Mustard Sauce Recipe

This sauce will be great company for your next Sunday ham.
1/2 lb. dried apricots
1/4 cup light corn syrup
2 T. brown sugar
1/2 t. almond extract
1 T. ground ginger
Salt and pepper to taste
2 T. powdered mustard
Dry sherry

Wash the apricots. Put apricots in a saucepan and add 1/3 cup boiling water, corn syrup and brown sugar, and cook until the apricots are soft. Mash through a sieve or puree in a blender. Add extract, spices and thin with sherry until the consistency of prepared mustard. Tightly covered, this will keep up to a week in the refrigerator.

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