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 can track the history of meal recipes far back into history, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, mostly, these old records were just very basic pictorial recipes for preparing food.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which show the preparation 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 `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something we still use today. Additionally, he recounts how the cooks of Roman times used a wide range of herbs and spices, including a few you will know such as bay, fennel and dill. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices created an eruption in books on cooking, many of which still exist in private cookery archives. By the time we get to the 20th century, cook books were highly popular mostly due to better eduction, more spare time and being a little richer. The introduction of the TV gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Apricot Sauce recipe.
