Plum Chilli Sauce Apricot Chilli Sauce Recipes
3-INGREDIENT APRICOT GLAZED PARTY MEATBALLS
These weet & savory meatballs are always a hit!!!
Categories Appetizers
Time 4h10m
Number Of Ingredients 4
Steps:
- Spray slow cooker with cooking spray; turn to low.
- In small bowl, mix apricot preserves and chili sauce until well blended.
- Pour meatballs into slow cooker.
- Pour sauce over meatballs; stir until well coated.
- Cover; cook on low for 4 hours.
- Keep warm in slow cooker.
Nutrition Facts : Calories 169 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 474 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CHILE-PLUM SAUCE - RECIPE
A recipe for a spicy plum sauce with an Asian flair, made with fresh plums, chili peppers, soy sauce and a variety of seasonings. Great as a dipper or for poultry.
Provided by Mike Hultquist
Categories hot sauce Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Heat a large pan to medium heat and add olive oil. Add peppers and plums. Cook about 5-6 minutes, stirring a bit.
- Add remaining ingredients and simmer for 20 minutes.
- Cool and add to a food processor. Process until smooth.
- Store in bottles or containers and refrigerate.
Nutrition Facts : Calories 43 kcal, Carbohydrate 9 g, Protein 1 g, Sodium 179 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
PLUM CHILLI SAUCE- APRICOT CHILLI SAUCE
Make and share this Plum Chilli Sauce- Apricot Chilli Sauce recipe from Food.com.
Provided by Mandy
Categories Sauces
Time 3m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Heat jam in asaucepan but do not boil, add chilli sauce to taste and add cream to soften strength of chilli if desired.
Nutrition Facts : Calories 834, Fat 0.2, Sodium 96, Carbohydrate 206.6, Fiber 3.3, Sugar 145.5, Protein 1.1
APRICOT PLUM SAUCE
Original from a book "Taste of Summer" by Diane Worthington and taken from a posting to a Mastercook e-list. Number of servings is based on a 4 cups yield and allowing 2 tbsp as a serving size.
Provided by pansies
Categories Chutneys
Time 1h
Yield 32 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed.
- In a medium nonaluminum dutch oven or heavy saucepan, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat.
- Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool.
- Add the cilantro and taste for seasoning. Pour the sauce into a large glass container and refrigerate. Make sure the cilantro is totally submerged before storing, or omit and add at service.
- NOTES: This sauce may be refrigerated in an airtight container for up to 2 months. Makes 4 cups. Recipe may be doubled. Makes a good gift. Uses: particularly good with pork, chicken, quail, and game hens. Dilute it with wine or nectar to use it as a marinade.
Nutrition Facts : Calories 77.5, Fat 0.1, Sodium 79.4, Carbohydrate 18.4, Fiber 0.8, Sugar 16.6, Protein 0.4
CHICKEN BREASTS IN SPICY APRICOT AND PLUM SAUCE
Saw this on TV and could almost smell it. Had to try it myself. Tweaked it just a little bit (cut down on the fat).
Provided by Chef Dudo
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook plums, apricots, ginger, chillies, apples, balsamic vinegar and water together in a heavy based pan for about 20 minutes to make a sauce.
- In another pan, brown the chicken breast in the oil.
- Add the sauce and cook together gently for about 15 minutes.
- Season well with salt and pepper.
- Serve over rice or cous-cous.
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