Apricot Sauce
Recipe-Rampage@yahoogroups.com
"Here's a simple, easy-to-make sauce that I've had for over 25 years. I usually use canned, unpeeled apricot halves. My family finds it great tasting, warm or chilled over ice cream, sherbert, pound cake, waffles, pancakes, or....."
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 8
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 3/4 teaspoon almond extract
- 1 1/2 cups apricot nectar
- 1 cup apricot halves drained, chopped
- Carbohydrate 9.97155781312409 g
- Cholesterol 0 mg
- Fat 0.118655000000214 g
- Fiber 0.682687511053611 g
- Protein 0.451839375011361 g
- Saturated Fat 0.00818437500003859 g
- Serving Size 1 1 Serving (78g)
- Sodium 3489.96060377588 mg
- Sugar 9.28887030207048 g
- Trans Fat 0.036264875 g
- Calories 41 calories
In a sauceman, blend the cornstarch & sugar, then add the nectar. Heat, stirring constantly, until thickened. Remove from the heat & add the rest of the ingredients & mix well. Serve warm or chilled
