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Apricot Sauce
Preparation info
- Yield: approximately
4 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
2 pounds 8 ounces 1 kg 135 g
Method
- Cut the apricots into quarters. Place in a saucepan with the first measurement of water and the sugar. Bring to a boil, then cook over medium heat until the fruit is soft. This will take approximately 10 minutes, depending on the ripeness of the fruit.
- Strain the mixture, forcing as much of the fruit as possible through the strainer with the back of a spoon or
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Components
- Apricot Sauce
Part of
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