Sherried Date Sauce Recipe
Ingredients
| Pitted dates | 2 Cup (32 tbs) | |
| Light corn syrup | 3⁄4 Cup (12 tbs) | |
| Sherry | 1⁄2 Cup (8 tbs) | |
| Preserved ginger | 1 Tablespoon, chopped | |
| Orange peel | 1 Teaspoon, shredded |
Nutrition Facts
Serving size: Complete recipe
Calories 1670 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 0.1 g0.49%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 542.4 mg22.6%
Total Carbohydrates 443 g147.7%
Dietary Fiber 24.7 g98.8%
Sugars 270.3 g
Protein 7 g14.9%
Vitamin A 1% Vitamin C 13.3%
Calcium 15.9% Iron 17.3%
*Based on a 2000 Calorie diet
Directions
1) Chop the dates lengthwise in quarters.
2) In a plastic bowl, mix together all the remaining ingredients and refrigerate for 24 hours.
SERVING
3) Top sherried date sauce on desserts and ice creams.
Chef
