Apricot Sauce Recipes

APRICOT SAUCE

Steps:

• In a sauceman, blend the cornstarch & sugar, then add the nectar.
• Heat, stirring constantly, until thickened.
• Remove from the heat & add the rest of the ingredients & mix well.
• Serve warm or chilled.

APRICOT SAUCE

Steps:

• Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

APRICOT SAUCE

Steps:

• 1. Heat Apricots, water, sugar and cinnamon to a boil; reduce heat...Cover and simmer until apricot are tender, about 15 minutes..
• 2. Place Apricot mixture and lemon juice in blender...Cover and blend on medium-high, stop on occasion to scrape sides with spatula, until smooth, about 15 seconds.
• 3. Stir in 1 to 2 TBSP of water, if necessary, until desired consistency. Refrigerate until chilled about 3 hours

APRICOT BBQ SAUCE

Steps:

• Combine all the sauce ingredients in medium-size saucepan.
• Bring to boiling. Reduce heat to medium-low; simmer 10 minutes.
• (Sauce can be refrigerated, covered, for up to 2 days).

APRICOT SAUCE

Steps:

• Place the apricots in a heavy saucepan with the water, the cinnamon sticks and the lemon zest, cover, and let stand at room temperature for three hours.
• Set over medium heat, bring to a simmer, reduce heat and simmer gently, covered for 35 to 40 minutes until the apricots are very soft.
• Remove from heat and discard the cinnamon sticks and the lemon peel.
• Using an immersion blender (or, if you prefer a blender or food processor, but the stick blender is so much easier), puree the apricots and the cooking liguid.
• Add the lemon juice, sugar and butter to the apricot mixture in the saucepan and return to low heat, simmering the mixture uncovered, stirring occasionally, for about ten minutes.
• Cool to room temperature before serving (and try to resist constant tasting).