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Apricot-ginger dip

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Ingredients for 1 servings:

  • 500 g apricot(s)
  • 200 g shallot(s)
  • 1 piece(s) ginger
  • 100 ml vinegar (white wine vinegar)
  • 75 g cane sugar
  • 2 cloves
  • 1 bay leaf
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Goes well with meat, fish and vegetables

Peel, halve, pit, and finely chop the apricots (canned apricots can also be used, of course). Peel and finely chop the shallots and ginger. Place all ingredients in a saucepan, heat gently, and simmer for about 45 minutes over low heat, stirring occasionally. Then remove the cloves and bay leaf, season with pepper, and puree the sauce or leave it chunky, if desired. You can also use chili powder instead of pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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