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1
Pierce potatoes with fork.
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2
Microwave on high until tender, turning once, about 10 minutes.
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3
Cut in half.
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4
Scoop out enough potato to measure 1 1/4 cups; cool.
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5
Process 1 1/4 cups potato and matzo meal, eggs, 2 1/2 tablespoons margarine, sugar, salt and ginger until blended.
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6
transfer mixture to bowl.
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7
Cover and chill until firm, about 4 hours or overnight.
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8
Drop matzo mixture by generous teaspoonfuls onto sheet of foil.
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9
Using wet hands, roll dropped mixture into balls.
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10
Cook 1/3 of matzo balls in large pot of boiling salted water until tender, about 6 minutes.
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11
Using slotted spoon, transfer to clean sheet of foil.
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12
Repeat with remaining matzo balls in 2 batches.
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13
Let stand until firm, at least 30 minutes.
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14
Melt 5 1/2 tablespoons margarine in heavy large skillet over medium-high heat.
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15
Add half of matzo balls; saute until beginning to brown, about 4 minutes.
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16
Transfer to 13x9x2-inch glass baking dish.
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17
Repeat with remaining matzo balls.
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18
Bring juice and apricots to boil in small saucepan.
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19
Remove from heat.
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20
Cover; steep until apricots are tender, about 10 minutes.
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21
Drain juice into medium saucepan; add cinnamon.
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22
Add 4 tablespoons margarine and jam.
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23
Simmer over medium heat until reduced to 3/4 cup, about 15 minutes.
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24
Return apricots to sauce.
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25
(Matzo balls and sauce can be made 2 hours ahead.
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26
Cover loosely; let stand at room temperature.)
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27
Preheat oven to 350F.
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28
Spoon sauce over matzo balls.
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29
Bake until heated through, about 20 minutes.
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30
Top with mint.
