Sauces and Spreads

We think of sauces as a thickened liquid that enhances the flavor of whatever it is poured over,

or whatever is dipped into it. But, sauces have a much different origin. In the days before

refrigeration, meats were often rancid and sometimes even bug infested before they were

cooked. Sauces and herbs served to mask the flavor of bad meat.

Apricot Chipotle Sauce

about 1 cup

From: Leticia



1 teaspoon Garlic cloves, chopped fine

1 teaspoon Butter, melted

1 tablespoon Chipotle chili (canned) well blended into a paste.

8 ounces Apricot preserves (sugar free is best)

1 pinch Salt, preferable sea salt



Blend the Apricot preserve and chipotle chili until smooth and homogenized (regular or hand blender).

Place the melted butter in a non-stick pan and sauté the garlic at low heat to a golden


Make sure the butter does not burn.

Add the pinch of sea salt.

Add the blend of Apricot and Chipotle to the garlic and simmer at low heat for about eight minutes.

Remove from heat.

Let it cool and keep in a glass jar.

You may marinate Ham, Smoked Pork Chops and other similar meats with this sauce, and then bake of grill them.

Lemony Cream Cheese Spread

12 servings



1 Package cream cheese, softened

2 tablespoons Lemon juice

1 teaspoon Lemon zest

2 teaspoons Vanilla extract

2 tablespoons Sugar or Splenda

1 tablespoon Honey or to taste



Mix all ingredients together.


Adjust lemon, vanilla, or sweetener if necessary.

Especially good on bagels.