Posted at: 09/26/2009 9:10 AM
By: Irena Chalmers

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Pungent Fruit Sauce

Pungent Fruit Sauce

Recipe by Irena Chalmers

 

 

 

Combine orange marmalade, lemon juice, orange juice and wine vinegar in a blender and purée until smooth (if you don’t have a blender, you can whisk by hand in a bowl until smooth).

 

 

Pour puréed mixture into a bowl and add grated horseradish, powdered ginger, salt and pepper.

 

 

 

 

 

Makes about 8 servings for shrimp dip, or can be used as a sauce for roast chicken, or pork.  Leftovers will keep in fridge for up to 2 months.

 

 

Ingredients:

¾ cup orange marmalade

4 Tablespoons lemon juice

2 Tablespoons orange juice

1 teaspoon wine vinegar

2 teaspoons horseradish, finely grated

1 teaspoon powdered ginger

½ teaspoon of salt

½  teaspoon black pepper

½ teaspoon powdered mustard (optional)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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