Apricot Sauce

Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups (one 1-pound can) apricots
  • 2 tablespoons sugar
  • 3 tablespoons Cointreau


    Drain the apricots, reserving one-half cup of the syrup. Mash the fruit and place in a saucepan with the reserved syrup and the sugar. Cook over low heat, stirring, until the sugar is dissolved. Simmer for five minutes. Remove from the heat and stir in the Cointreau.

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