Apricot-Lime Sauce

Randy Mayor; Melanie J. Clarke

This recipe goes with Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce

Yield: 2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 6.9g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 61mg
  • Calcium: 5mg

Ingredients

  • 2/3 cup apricot preserves
  • 1/2 cup fresh lime juice (about 2 limes)
  • 1/3 cup golden raisins
  • 1/3 cup chopped fresh mint
  • 1/4 cup balsamic vinegar
  • 1/4 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Preparation

  1. Melt the preserves in a saucepan over medium-low heat. Stir in the remaining ingredients. Remove from heat.
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