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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.

Laura Martin
Recipe by Cooking Light November 2006

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
9 servings (serving size: about 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 cup boiling water and apricots in a bowl; let stand 10 minutes. Drain. Finely chop apricots.

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  • Combine apricots, preserves, and remaining ingredients in a bowl. Cover and chill.

Nutrition Facts

95 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 24.2g; fiber 0.3g; cholesterol 0mg; iron 0.2mg; sodium 38mg; calcium 2mg.
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