Yield
12 servings (serving size: 3 ounces roast and about 3 tablespoons fruit mixture)

How to Make It

Step 1

Trim fat from roast. Sprinkle roast with salt and pepper. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and cook until browned on all sides.

Step 2

Combine cider and vinegar; pour over roast. Bring to a boil; cover, reduce heat, and simmer 3 to 3 1/2 hours or until roast is tender. Transfer roast to a serving platter; set aside, and keep warm.

Step 3

Skim fat from pan juices. Reserve 2 cups juices; discard remaining juices. Return 2 cups juices to pan; add apricots and remaining 3 ingredients. Cook over medium-high heat 10 minutes, stirring often. Serve fruit mixture with roast.

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