1 cup Pace® Picante Sauce0.5 cup apricot jamor preserves2 tablespoons soy sauce2 tablespoons chopped fresh ginger rootor 2 teaspoons ground ginger
Heat the picante sauce, jam, soy sauce and ginger root in a 1-quart saucepan over medium heat to a boil, stirring often. Reduce the heat to low. Cook and stir for 3 minutes or until the mixture is reduced to a glaze. Serve warm with egg rolls for dipping.