*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I am a beginner when it comes to cooking and this was really easy to make! I did substitute orange marmalade for apricot preserves and I left out the red pepper. I also doubled the preserves to take away the mustard taste. It came out perfect! I will definitely make this again. Thanks!!
I forgot the mustard which made it "too sweet with an unanticipated aftershock of spice" for my husband. I think it was a nice subtle sweet/spicy flavor. Mine thickened up nicely in about 5-7 minutes. I'm thinking about using it as a barbeque recipe without the cream perhaps over a salad.
It's a good idea with great ingredients but I think it needs more marmalade. I practically doubled the amount & I think I should have tripled it. Red pepper flakes were a nice touch as well as the toasted almonds
Not one of my favorites. It sounded great and was easy to make for the most part. I did add twice as much marmalade and mustard since the only flavoe it had was sweet and had to add corn starch to thicken. We ate it but I will not make it again.
We like spicy food so we sprinkle additional red pepper flakes on top - SOOOO good! Sauce needs some additional salt but all in all we like this! We also used half-and-half instead of the whipping cream to cut some calories:)