The South African Cook Book by Diane Kersey - HTML preview
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Tangy Apricot Sauce
1 cup apricot jelly
1 cup fish stock
1 slice ginger (size and thickness of a quarter), finely shredded
1 bay leaf
Pinch of white pepper
Pinch of salt
Pinch of garlic powder
Method: Mix all ingredients in a saucepan. Cook over low heat for 20 minutes, stirring occasionally. Serves 4