This is a great combination with the Eggnog Bread pudding. Delish! Very easy too. I used Rum instead of whiskey and added fresh grated nutmeg as well. I also added the rum at the beginning of the cooking instead of at the end since I wanted all the alcohol to cook off.
This recipe goes with Overnight Eggnog Bread Pudding with Apricot-Whiskey Sauce
- 2 cups apricot preserves (about 2 [12-ounce] jars)
- 1/2 cup water
- 1/3 cup whiskey
- Combine preserves and water in a medium heavy saucepan. Bring to a boil; cook 1 minute. Strain mixture through a sieve into a medium bowl; stir in whiskey.
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