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Apricot-Orange Filling

Yield about 2 cups


  • 1 1/2 cups fresh orange juice, divided
  • 3/4 cup dried whole apricots (about 3 ounces)
  • 3/4 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 2 teaspoons margarine
  • 2 1/2 tablespoons fresh lemon juice

How to Make It

  1. Combine 3/4 cup orange juice and apricots in a nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Spoon into a blender or food processor, and process until smooth.

  2. Combine sugar and cornstarch in a saucepan. Gradually add remaining 3/4 cup orange juice, stirring with a wire whisk until well-blended. Add the margarine; bring to a boil over medium heat, and cook 1 minute or until thickened, stirring constantly. Remove from heat; add apricot mixture and lemon juice. Pour into a bowl; cover and chill 4 hours.