I made this as a condiment to go with the Maple-Sage Roasted Pork Tenderloin (from this same CL issue). I served together with carmelized onions and freshly baked dinner rolls, which dinner guests assembled into little sandwiches. They were delicious and made for a simple yet sophisticated "soup & sandwich" buffet. I could not find apricot nectar called for in the recipe, so I purchased a can of Lite Apricots in pear juice, dumped the can into the blender & pureed it -- turned out to be a pretty decent substitute.
Apricot Mustard Sauce
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 61
- Calories from fat: 18%
- Fat: 1.2g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.2g
- Protein: 0.5g
- Carbohydrate: 12.6g
- Fiber: 0.7g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 63mg
- Calcium: 8mg
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.
Apricot Mustard Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Gifts, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat, Gluten-Free
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Spiced Apricot Chutney
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