Apricot Sauce

1. 1

   Cover the apricots with the apple juice and bring to a full boil.

2. 2

   Reduce the heat and simmer, covered, 30 minutes.

3. 3

   Stir the apricots occasionally so they will not stick or burn.

4. 4

   Let the apricots cool, then strain.

5. 5

   Reserve the cooking liquid.

6. 6

   Chop the cooked apricots and set aside.

7. 7

   In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon.

8. 8

   Heat, stirring constantly, until thickened slightly.

9. 9

   Remove the pan from the heat and add the apricots, their cooking liquid and vermouth.

10. 10

    Serve hot or well chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.