Apricot Sauce

60 minutes Prep: 15 minutes Cook: 45 minutes

143 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4	ounces	apricots, dried
3/4	cup	apple juice
1/2	cup	orange juice
1/4	cup	honey
2	tablespoons	water
2	teaspoons	cornstarch
1	x	ginger	ground, to taste
1	x	cinnamon	ground, to taste
1	tablespoon	vermouth	sweet

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 123g

Amount per Serving

Calories 143 1% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 37.0g	12%
Dietary Fiber 1.0g	5%
Sugars 31.0g
Protein 1.0g	2%

Vitamin A	12%		Vitamin C	50%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Holidays

Last Recipes Viewed

Recipe Bite

On the Side

by Mark R. Vogel

When individuals contemplate what to make for their Thanksgiving or Christmas dinner, there's 1/2s usually more indecision regarding the side dishes. After all, the Thanksgiving turkey is perfunctory and Christmas will inevitably......

Member Review

Sex in A Pan

I'm not a "dessert person"--(I have to admit the title suckered me in, tho lol)--but THIS recipe IS the real deal. My only suggestion is to "drizzle" the melted chocolate as the last step, not "swirl"--the hot chocolate coagulates too fast on a cool dessert base in order to "swirl".