Apricot Sauce Recipe

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Apricot Sauce Ingredients

4 oz apricots, dried
3/4 cup apple juice
1/2 cup orange juice
1/4 cup honey
2 tbsp water
2 tsp cornstarch
1 ginger, ground, to taste
1 cinnamon, ground, to taste
1 tbsp sweet vermouth

A Recipe for
Apricot Sauce

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This is a recipe for Apricot Sauce from the recipe cookbook of Recipes-to-go (Fruit)

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)

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Truths are first clouds; then rain, then harvest and food
Henry Ward Beecher

Apricot Sauce

Cookies are made of butter and love.
Norwegian Proverb

Apricot Sauce 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. Each Tablespoon contains: Cal Prot Carb Fib Fat Fat Chol
Sodium

Serves: 4

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Apricot Sauce Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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