Served as accompaniment. Vegetarian dish. Speciality: Low Fat, Low Cholesterol, Low Sat. Fat, Low Protein diet.

8 ounces dried Apricots

3/4 ounce coarsely chopped fresh Cilantro

2 Tablespoons Olive Oil or Canola Oil

3/4 cup Onions, diced to 1/4 inch

1 ounce fresh Ginger, peeled and minced

1 Cinnamon Stick (3 inch)

1/2 teaspoon ground Coriander

1/4 teaspoon ground Cloves

1/2 teaspoon White Pepper

1 quart Plum Tomatoes with Juice,chopped to 1/2 inch size

1 cup Apricot preserves (low sugar)

1 Tablespoon Lemon Juice

1 teaspoon Kosher Salt

1/4 teaspoon Black Pepper

Soak dried apricots in 1 cup boiling water for 30 minutes. Drain water and put apricots in food processor. Process to 1/4 inch size pieces. Reserve for sauce preparation. Heat oil in large pot over medium-high heat. Add onions and ginger, saute until onions are tender and translucent. Add all remaining ingredients. Bring to a simmer and then cook for another 20-30 minutes, stirring occasionally. Cool sauce and transfer to quart or pint jars. Store in refrigerator until needed. Can heat in pan or microwave to top grilled chicken breast.

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 16

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