APRICOT RUM SAUCE

Makes: about 1 1/2 cups

Ingredients:

1 cup thick apricot preserves, passed through a medium-gauge strainer

1 tablespoon sugar

2 teaspoons cornstarch

1/4 teaspoon powdered ginger

1/2 cup light Jamaican rum

1/3 cup water

1/3 cup freshly squeezed orange juice

1 teaspoon freshly squeezed lemon juice

Procedure:

In a medium, heavy saucepan, combine the preserves with the sugar, cornstarch and ginger.  Blend well.  Stir in the rum, water, orange and lemon juice.  Cook over medium-low heat, stirring with a whisk, until it comes to a slow boil.  Reduce heat and simmer for 5 minutes, stirring occasionally.  Remove from the heat and let cool.  The sauce will thicken as it cools.  Serve at room temperature or lightly warmed.

Copyright @ 1997 by Carole Walter, CCP

   Copyright 2008

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