Reviewed: Nov. 13, 2008

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!!

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Reviewer:

Rachael

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Reviewed: Sep. 25, 2007

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.

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Reviewer:

Angela Watts

Cooking Level: Expert

Home Town: Sharon, Pennsylvania, USA

Living In: Eliot, Maine, USA

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Reviewed: Aug. 20, 2007

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

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Reviewer:

Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Aug. 20, 2007

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.

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