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

1 large Onion, coarsely chopped

4 Garlic Cloves, minced

1/4 cup fresh Ginger, coarsely chopped

2 Limes, thinly sliced and seeded

1 lb Apricots, pitted, coarsely chopped

1 lb Plums, pitted, coarsely chopped

1 cup Cider Vinegar

1/2 cup Tawny Port

2 cups dark Brown Sugar

1 teaspoon Cinnamon

1 teaspoon ground Allspice

1/2 teaspoon Cayenne Pepper or crushed Red Pepper Flakes

1 teaspoon Salt

1/4 cup chopped fresh Cilantro

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.

Cooking time: 1 hour

Serves: 32

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