Reviewed: Dec. 25, 2012

Delicous. Circumstances prevailing, my hens came butcher marinated in fresh lemon, olive oil, and garlic. I made sauce with home available items, ginger syrup with grated ginger, apricot preserves, champagne Vinegar, soy, no wine used orange liquor. Did not care for the soy so added more ingredient To cover. Cooked jasmine rice in same sauce pan as residual marinade was made in. Great. Can,t wait to try a fruit stuffed pork roast. Thank you.

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Reviewer:

wannutalk

Reviewed: Dec. 19, 2012

VERY GOOD, THE SAUCE IS SO YUMMY. WILL MAKE AGIAN..

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Reviewer:

TRACIMM

Home Town: Lagrange, Georgia, USA

Reviewed: Aug. 30, 2012

This smells wonderful the changes I made is this I added Rosemary just a bit pat of butter. Instead of wine I used apricot nectar juice and instead of white sugar I used brown sugar everything else the same. I will report how this comes out tonight but really excited!

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Reviewer:

Sidney

Reviewed: Mar. 28, 2012

This was okay. Not a lot of ginger or apricot flavor, which was disappointing. I marinated it overnight, and basted it conscientiously, but still it was a bit dry.

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Reviewer:

mamabetz

Reviewed: Sep. 9, 2011

I tasted the marinade before putting it on my hens. Too much soy! So this is what I did! Let me back up first. I bought Apricot preserves just to make this dish but when it came time to make it I couldn't find it. So I went to our local store and all they had was peach and pineapple. So I bought both! Glad I did because I used all of both. I mixed them and put a cup and a half in the marinade. Adding about a 2x2 grated piece of ginger. Then after they were put in the oven I took the rest of the perserves and put it in a pot on low heat I added about 1/2 a tsp. of ginger about a 1/2 tsp. of cheyenne pepper and about the same of sesame oil. WOW!!! Taste it first and then tweek it! When the birds were all but 20 minutes done then I spooned the mixture over them and finished the cooking. Don't baste anymore after putting it on. My family and my company really loved it! Almost forgot... I doubled this recipe so that is why there is so much preserves in it! I made with this a gourmet mushroom risotto found on allrecipes. Submitted by MYLEEN.

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Reviewer:

ROSEMC91

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Reviewed: Dec. 15, 2010

i used twice the amount of apricot reserve (jam actually) just a little less soy sauce, and dried ginger spice ( 10 mls). I didn't have the white wine, but this still came out tasting awesome and was extremely easy!

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Reviewer:

cottagegirl

Cooking Level: Expert

Reviewed: Dec. 26, 2009

I was skeptical of this recipe at first, but I served it as the main course for Christmas dinner and it was a hit. The only thing I would to differently the next time I make this is use a rack to raise the meat out of the marinade while cooking. The very top was nicely browned, but the portions left in the juice had no color.

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Reviewer:

Jami

Cooking Level: Intermediate

Reviewed: Sep. 28, 2009

These are delicious and without the jam you would not have that great sticky glaze. Perhaps those who did not care for the recipe did not use fresh ginger. It is a huge crowd pleaser.

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Reviewer:

CYNDY

Reviewed: Sep. 24, 2009

As other reviewers have posted, it tasted only of soy sauce. The flavor of apricot and ginger (even tho I doubled the ginger) was lost. I was hoping for much better.

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Reviewer:

Valorie

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: The Dalles, Oregon, USA

Reviewed: Aug. 5, 2007

this was not the flavor i was expectiong what apricot i only tasted soy sauce it was good but should be under a different name and the marinating time is important did it for 6 hours the first time and then let the other one sit overnight two different taste but still no apricot no ginger followed it to a tee

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