Apricot Sauce

Preparation info

  • Difficulty

    Easy

  • Yield: about

    1½ Cups

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • cups apricot preserves
  • 1 tablespoon water
  • 2 tablespoons rum, Mirabelle, or other liqueur

Method

Combine the preserves with the water in a saucepan and cook over low heat, stirring, until smooth and melted. Stir in the rum and serve.