Yield: approx. 1 c

½ c apricot preserves (no sugar kind ok)
1 T water
2 tsp fresh lime juice
2 tsp low sodium soy sauce
1 tsp Dijon mustard
¼ tsp minced peeled fresh ginger (or 1/8 tsp powdered ginger) 

Puree all ingredients in a food processor or blender. 

Serve hot or cold as a dip for chicken wings, shrimp, fondue, cheeses or as a sauce for pork, chicken or vegetables (especially if they have been grilled!)

Hint: Thicken lightly with a cornstarch slurry (water and cornstarch- bring to a boil, stir some in until desired thickness) if a thicker coating is desired

         This is a great sauce to baste chicken wings with.

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