SERIOUSLY SIMPLE: Apricot-Plum Sauce, my summer tradition
2 limes, thinly sliced
1 pound apricots, pitted and coarsely chopped
1 pound plums, pitted and 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 finely chopped cilantro
1. In a food processor fitted with a steel blade, process the onion, garlic, ginger, limes, apricots and plums until pureed.
2. In a medium nonaluminum Dutch oven or heavy 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 hot canning containers, screw on the lids, cool and refrigerate.
Advance Preparation: This sauce may be refrigerated in an airtight container for up to 2 months.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)
