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 Cooking Light

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. 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.
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