Apricot Sauce Recipe




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Apricot Sauce Recipe


 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
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Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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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



 

Preparation

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

 

 

Servings: 4