Apricot sauce (lite)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8¾ | ounce | Unpeeled apricot halves in light syrup |
| 2 | tablespoons | Brown sugar |
| ¼ | teaspoon | Lemon peel, finely shredded |
| 1 | tablespoon | Lemon juice |
| 1½ | teaspoon | Cornstarch |
| 1 | Cinnamon stick, 1-1/2 inches long | |
Directions
Place undrained apricots in a blender container or food processor bowl.
Cover; blend or process till smooth. Pour pureed apricots into a small saucepan. Add brown sugar, lemon peel, lemon juice, cornstarch, and cinnamon. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool thoroughly.
Remove stick cinnamon. Store any leftover sauce in a covered container in the refrigerator for up to 2 weeks. Makes about 1 cup.
Typos by Brenda Adams <adamsfmle@...>; mc and Bakery-Shoppe posted 6/26/97
Recipe by: Better Homes & Gardens - Favorite Desserts Made Lighter Posted to MC-Recipe Digest V1 #649 by Badams <adamsfmle@...> on Jun 26, 1997