Apricot and Lemon Sauce

Name: Apricot and Lemon Sauce
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; Grated rind and juice of 1 lemon; 1 rounded tbsp cornflour; 1 pint/570 ml chicken stock or stock made with the duck giblets and root vegetables, scrubbed and chopped; 1 pint/570 ml chicken stock or stock made with the duck giblets and root vegetables, scrubbed and chopped; 1 pint/570 ml chicken stock or stock made with the duck giblets and root vegetables, scrubbed and chopped; ¼ pint/140 ml red wine vinegar; 1 rounded tbsp granulated sugar; 6 oz/170 g dried apricots

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This sauce is delicious with roast duck.

Ingredients

6 oz/170 g dried apricots
1 rounded tbsp granulated sugar

Sauce
Gluten-free
Summer

Method

Chop the apricots. Put them in a saucepan, cover with water and simmer for 40–45 minutes, then drain.

Put the sugar and the wine vinegar into a saucepan over a gentle heat. When the sugar has dissolved completely, boil fast until you have a caramel-like syrup. Pour on the stock, and boil fast for another 5 minutes. Slake the cornflour with the lemon juice, and stir in a little of the ho