Apricot Sauce
Submitted by Kamakhya
Versatile fruit sauce with dried apricots simmered in apple juice, then thickened with honey, orange juice, and warm spices.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minThis multi-use sauce starts by simmering dried apricots in apple juice for 30 minutes until tender, then straining and chopping the fruit.
The cooking liquid gets combined with orange juice, honey, cornstarch, ginger, and cinnamon in a saucepan, heated until thickened, then the apricots go back in along with a splash of sweet vermouth.
Serve it hot over ice cream or pound cake, or chill it completely for a compote-style topping.
Pro Tips
- Stir constantly while cooking to prevent lumps from forming
- Adjust the honey to taste depending on the sweetness of your apricots
- Try this sauce over yogurt, oatmeal, or grilled pork chops
Ingredients
Directions
Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid.
Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth.
Serve hot or well chilled.
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