Title: Apricot plum sauce (worthington)
 Categories: Fruit, Lowfat
      Yield: 64 Servings
 
      1 lg Onion; coarsely chopped
      4    Garlic cloves; minced
    1/4 c  Fresh ginger; coarsely
           -chopped
      2    Limes; thinly sliced
      1 lb Apricots; pitted
      1 lb Plums; pitted
      1 c  Cider vinegar
    1/2 c  Tawny port wine
      2 c  Dark brown sugar
      1 ts Cinnamon
      1 ts Ground allspice
    1/2 ts Cayenne pepper or crushed
           -red pepper flakes
      1 ts Salt
    1/4 c  Chopped fresh cilantro
 
  Coarsley chop the pitted apricots and plums.
  
  1. In a food processor fitted with s steel blade, process the onion,
  garlic, ginger, limes, apricots, and plums until pureed.
  
  2. In a medium nonaluminum dutch oven or heavv pot, combine the pureed
  ingredients and all the remaining ingredients except the cilantro and
  bring to a boil over medium-high heat.
  
  3. 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.
  
  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.