Apricot Sauce

Name: Apricot Sauce
Yield: makes 2 1/2 cups (625 ml)
Ingredients: 2 1/4 cups (560 ml) orange juice (freshly squeezed or store-bought), plus more as needed; 2 tablespoons (30 g) sugar; 3 ounces (85 g) dried California apricots, cut into quarters; 1/4 teaspoon vanilla extract

December 9, 2011

Even when they’re in season, fresh apricots aren’t always easy to find, so I turn dried apricots that are available everywhere and at any time of the year into this delightfully tangy apricot sauce. I always use California dried apricots, which have a much deeper flavor than imported ones, and I highly recommend you do the same.

Recipe notes

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