Apricot Sauce

Oxmoor House
1 cup


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1/2 (6-ounce) package dried apricots
3 tablespoons sugar
1 tablespoon butter or margarine
1 tablespoon brandy


Combine apricots and water to cover in a heavy saucepan. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Drain apricots, reserving 1/2 cup liquid.

Place drained apricots in container of an electric blender, and process until smooth. Return pureed apricots to saucepan; stir in sugar, butter, and reserved apricot liquid. Cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat, and stir in brandy. Serve sauce warm.

Created date

February 2010