Serve this piquant sauce with roast chicken, pork, or lamb for a delicious main dish, or pair it with Neufchâtel or goat cheese and crackers for an appetizer.
Cooking Light NOVEMBER 2006
Combine 1/2 cup boiling water and apricots in a bowl; let stand 10 minutes. Drain. Finely chop apricots.
Combine apricots, preserves, and remaining ingredients in a bowl. Cover and chill.
Go to full version of