Apricot Sauce
Even when they’re in season, fresh apricots aren’t always easy to find, so I turn dried apricots that are available everywhere and at any time of the year into this delightfully tangy apricot sauce. I always use California dried apricots, which have a much deeper flavor than imported ones, and I highly recommend you do the same.
Recipe information
Yield
makes 2 1/2 cups (625 ml)
Ingredients
Preparation
Step 1
In a medium saucepan, combine the orange juice, sugar, and apricot pieces. Bring to a boil, remove from the heat, cover, and let stand 15 minutes.
Step 2
In a food processor fitted with the metal blade or in a blender, purée the softened apricots and their liquid, along with the vanilla, until smooth. If necessary, thin with a bit more orange juice.
Storage
Step 3
This sauce can be stored in the refrigerator for up to 3 days.
