Apricot Mustard Sauce

recipe
Prepare the sauce up to two days in advance, and reheat in a saucepan over medium-low heat before serving. It's delicious with ham or roast chicken or pork.

Yield:

1 1/2 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Caloriesfromfat 18 %
Fat 1.2 g
Satfat 0.2 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 0.5 g
Carbohydrate 12.6 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 63 mg
Calcium 8 mg

Ingredients

1 tablespoon extra-virgin olive oil
3 tablespoons minced red onion
1 cup apricot nectar
2/3 cup finely chopped dried apricots
3 tablespoons apricot preserves
2 tablespoons Dijon mustard
1 teaspoon minced fresh sage

Preparation

1. Heat oil in a medium nonstick skillet over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add nectar and apricots to pan; cook until liquid is reduced to 1/2 cup (about 8 minutes). Stir in preserves and mustard; cook 1 1/2 minutes. Stir in sage; cook 30 seconds. Serve warm.

Jennifer Martinkus,

Cooking Light

November 2008
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