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.
Cooking Light NOVEMBER 2008
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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