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Apricot Sauce - 2

Cuisine: French
Type: Fruit
Courses: Dessert, Sauces
Serves: 4 people

Recipe Ingredients

4 oz 113gApricots - dried
3/4 cup 177mlApple juice
1/2 cup 118mlOrange juice
1/4 cup 59mlHoney
2 tablespoons 30mlWater
2 teaspoons 10mlCornstarch
  Ginger; ground - to taste
  Cinnamon; ground - to taste
1 tablespoon 15mlSweet vermouth

Recipe Instructions

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.

Maggie Workman


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