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.
Apricot-Whiskey Sauce
This recipe goes with Overnight Eggnog Bread Pudding with Apricot-Whiskey Sauce
Recipe from
Ingredients
- 2 cups apricot preserves (about 2 [12-ounce] jars)
- 1/2 cup water
- 1/3 cup whiskey
Preparation
- 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.
Apricot-Whiskey Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
-
Spiced Apricot Chutney
Cooking Light -
Mocha Chocolate Sauce with Pound Cake
Cooking Light -
Apricot-Fig Chutney
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy