I am sure by now if you have been reading my blog for any length of time you will know that I am crazy about sauces. For me, a meal without a sauce does not compute. I made some homemade baked spring rolls and wanted to make my own dipper for it. Traditionally people use plum sauce but as it is winter and spring rolls are time consuming to make in the first place… I cheated!
Apricot preserves! Yup. That’s right. It isn’t even made with plums. I had this high quality no-preservative apricot preserve (wow, that is kind of contradictory isn’t it?) that was so thick it was hard to spread on toast so it has just been sitting in my fridge. I put it in a small sauce pan with 2 tbsp of rice vinegar and grated in a nice big coin of ginger: