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Submitted by: Mary P.
1/2 c all fruit peach or apricot preserves
1/4 c white or cider vinegar
1 T grated peeled ginger
1/3 c finely chopped scallion
Combine preserves, vinegar and ginger in saucepan. Heat to a simmer and simmer gently, stirring occasionally for 5 minutes. Remove from heat and stir in scallions. Will keep for a couple of weeks in refrigerator.
(From “Sundays at Moosewood Restaurant“)
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September 18th, 2012 at 1:35 pm
I use a sauce like this on baked tofu, spring rolls, and anything that needs a sweet and sour sauce.