4 oz apricots, dried
3/4 cup apple juice
1/2 cup orange juice
1/4 cup honey
2 tbsp water
2 tsp cornstarch
1 ginger, ground, to taste
1 cinnamon, ground, to taste
1 tbsp sweet vermouth
Directions
Cover the apricots with the apple juice and bring to a full boil.
Reduce the heat and simmer, covered, 30 minutes. Stir the apricots
occasionally so they will not stick or burn. Let the apricots cool,
then strain. Reserve the cooking liquid. Chop the cooked apricots
and set aside. In a 2-quart saucepan combine the orange juice, honey,
water, cornstarch, ginger and cinnamon. Heat, stirring constantly,
until thickened slightly. Remove the pan from the heat and add the
apricots, their cooking liquid and vermouth. Serve hot or well
chilled. Each Tablespoon contains: Cal Prot Carb Fib Fat Fat Chol
Sodium
Servings: 4 servings
Apricot Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
We are able to follow the history of meal recipes far back into ancient history, certainly as far back into history as ancient Egypt, and quite possibly further than that. Having said that, these, old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius compiled a collection of documents which described recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, something we still use today. Aspicius tells us how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. In the fifteenth century, the Crusaders brought back many new foods and herbs from Arab cuisine, such as parsley, basil and rosemary. These new culinary innovations prompted an outbreak in manuscripts on cookery, many of which still exist in private libraries. By the arrival of the 20th century, cooking books were starting to become popular mostly as a result of higher levels of literacy, people having more free time and being a little richer. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Apricot Sauce recipe.
