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| East Indian Dip
1/2 cup of orange marmalade
3 tablespoons of cider vinegar
2 tablespoons of granulated sugar
1 tablespoon of brown sugar
1/2 teaspoon of salt
1/4 teaspoon of curry powder
1/4 teaspoon of ground ginger
1 1/2 teaspoons of Worcestershire
1/3 cup of sour cream
Combine all ingredients except sour cream in saucepan. Bring to boil. Simmer, stirring constantly, until sauce is blended. Let cool. Mix with sour cream. This keeps very well in refrigerator, thickening somewhat as it stands,. Makes about 1 cup
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Dips & Sauces Cookbooks
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