• ½ lb. apricots, fresh or canned
• ¼ pt. water or syrup from can
• 1–2 oz. brown sugar
• lemon juice
• 1 teasp. Maraschino (optional)
• 1 level teasp. arrowroot

Stone the apricots and stew them till soft in the water. When soft rub them through a hair or nylon sieve. Meanwhile crack the stones, scald and skin the kernels: Add sugar, lemon juice, liqueur (if used) and kernels to the sauce. Reheat the sauce, stirring in the arrowroot blended with a little cold water. Bring to the boil and serve the sauce.

See also Jam Sauce.