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Apricot Sauce

chef.tim.lee's picture
  Apricot halves in syrup 1 1⁄4 Can (12.5 oz) (Or Large Can)
  Lemon juice 1 Tablespoon
  Arrowroot 1 Teaspoon
  Cold water 1 Tablespoon
  Butter 2 Teaspoon
  Apricot liqueur/Grand marnier liqueur 2 Teaspoon

1. Measure 1/2 pound drained fruit from can, and 2/3 cup of the syrup.
2. In an electric blender, puree fruit, syrup and lemon juice until smooth.
Z. In a small bowl, blend arrowroot into cold water.
4. Pour the puree into a saucepan.
5. Add the butter and heat until steaming.
6. Then stir in blended arrowroot.
7. Continue stirring until sauce thickens.
8. Stir in the liqueur just before use.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 297 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 5.1 g25.7%

Trans Fat 0 g

Cholesterol 21.5 mg7.2%

Sodium 36.5 mg1.5%

Total Carbohydrates 59 g19.8%

Dietary Fiber 3.5 g13.8%

Sugars 54.3 g

Protein 0.35 g0.71%

Vitamin A 105.1% Vitamin C 33.9%

Calcium 0.4% Iron 0.65%

*Based on a 2000 Calorie diet


Apricot Sauce Recipe