Ginger
sauce (Lebanon) by Chef Raghu
30gms
Sugar
10gm Corn
startch
5gm Nutmeg
20gm Ginger
10gm Lemon
30ml Pineapple
juice
30gm Apricot
nectar
10gm Lemon
juice
Combine
sugar, cornstarch, nutmeg, ginger, lemon, peel in sauce pan. Blend together
with mix stir. Add pineapple juice, stir until smooth. Bring to a boil, cook
over low heat, stirring constantly, about 10 minutes or until smooth thickened,
cool stirring occasionally to prevent film form forming. Store in covered
container in refrigerator. Serve cold with fresh, canned or frozen fruits.
