Perfect as a glaze for any poultry dish, or a dipping sauce for Rangoon’s or spring rolls. The jalapeno gives it a kick!
Makes 4 servings
1 12-ounce can peach preserves
2 tablespoons tomato paste
1/2 each jalapeno, seeds and ribs removed, chopped finely
1 ounce Grand Marnier
Combine the preserves and the tomato paste to cut some of the sweetness. It also gives the sauce a wonderful reddish color. Blend in the minced jalapeno and Grand Marnier, and warm the sauce over medium heat.