Title: Apricot Sauce
Categories: Fruit Sauce
Yield: 4 Servings
| 4 | oz | Apricots; Dried |
| 3/4 | c | Apple Juice |
| 1/2 | c | Orange Juice |
| 1/4 | c | Honey |
| 2 | tb | Water |
| 2 | ts | Cornstarch |
| | | Ginger; Ground, To Taste |
| | | Cinnamon; Ground, To Taste |
| 1 | tb | Sweet Vermouth |
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