Yesterday I wrote about using Mott's blueberry applesauce to make a vinaigrette. Well, blueberry wasn't the only flavor I bought. I also bought mango peach applesauce.
Now, I'm sure the Mott's people don't want to hear this, but alone this stuff is horrid. But like a frugal dad, I hate wasting food. Then I thought, mangos are sweet like oranges. Maybe I can modify the orange sauce by adding the mango peach applesauce.
First, cook up your meat. In this case, I had pork chops defrosted. I cooked them in olive oil with garlic and peppers. I also cooked up some spaghetti, but rice is a good substitute.
Then, take 2 cups (the little tubs they come in, not a measurement) of mango peach applesauce, 1/4 cup white wine, 1/4 cup soy sauce, 1 tablespoon honey, 1 teaspoon ginger and salt and pepper to taste. I also added some orange pepper. I mixed all of this in a glass and set aside.
In a sauce pan over low medium heat, I started a roux, 2 teaspoons butter, 2 teaspoons flour and salt and pepper. Once I had the roux, I slowly added the mango peach applesauce mix. I stirred and let the mix boil down a little.
I put the spaghetti on a plate, then a pork chop and covered with the sauce.
The taste is very similar to the orange sauce. But there was a definite mango kick. All in all, I was pleased and happy I had an alternate use for this applesauce.
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