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Sweet-Sour
Sauce
| ½ cup cider vinegar
½ clove garlic 1 – 17 ounce can apricots ½ cup crushed pineapple ½ cup honey ½ cup lightly packed brown sugar ½ teaspoon salt pepper to taste Place garlic and vinegar in a jar. Cover tightly and refrigerate for 3 days. Force apricots through a food mill into a saucepan. Stir in pineapple, honey, sugar, salt and pepper. Cook and stir over high heat until sugar is dissolved and mixture boils; reduce heat and cook slowly 10 minutes, stirring frequently to prevent sticking. Remove from heat and stir in 2 tablespoons
garlic-flavored vinegar. Cool; cover sauce and chill.
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