Spiced Apricot Sauce

Name: Spiced Apricot Sauce
Ingredients: ½ pint/285 ml chicken or vegetable stock; ½ pint/285 ml chicken or vegetable stock; 6 oz/170 g dried apricots, snipped in half with scissors; 1 tsp cumin seed (not ground, which has much less flavour than the whole seed); 1 tsp cumin seed (not ground, which has much less flavour than the whole seed); Half a garlic clove, skinned and chopped; 1 medium onion, skinned and chopped; 2 tbsp sunflower oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This delicious sauce is equally good with hot and cold roast lamb. The spice in it is cumin seed, full of flavour but not at all hot in the fiery sense, so don’t be put off by the word ‘spiced’.

Ingredients

2 tbsp sunflower oil
1 medium onion, skinned and chopped
Half a garlic clove, skin

Sauce
Vegan
Gluten-free
Summer

Method

Heat the oil in a saucepan and add the onions. Cook for about 5 minutes, stirring occasionally to prevent them sticking and to make sure that the onions cook evenly. Add the chopped garlic, cook for a minute or two, then add the cumin. Cook for a couple of minutes before adding the snipped dried apricots, and stir in the stock.

Simmer gently till the apricots are plumped up and soft – a