Reviewed: Sep. 7, 2011

My boyfriend and I loved this! I did substitute walnuts instead of almonds, because that's what I had on hand, but so good!

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Reviewer:

alice8706

Reviewed: Jun. 6, 2011

huge hit with my boyfriend

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Reviewer:

aeravi

Reviewed: Dec. 11, 2010

Not that flavorful. Need to add more red pepper or something. Also need to let the mixture sit for 10 min after turning off stove. Sauce needs to thicken. Need to try again.

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Reviewer:

denali60

Reviewed: Jul. 7, 2010

This was very tasty and the sauce was delicious!

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Reviewer:

GSWOODY

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Pittsboro, Indiana, USA

Reviewed: May 21, 2010

Not what I expected at all...it was very blah and not good.

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Reviewer:

Reviewed: Feb. 20, 2010

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 :)

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4 users found this review helpful

Reviewer:

vana4x4

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

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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5 users found this review helpful

Reviewer:

Angela Watts

Cooking Level: Expert

Home Town: Sharon, Pennsylvania, USA

Living In: Eliot, Maine, USA

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

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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5 users found this review helpful