Fresh apricots work best, but canned or dried are suitable too. If using dried, reconstitute them by soaking them over-night in water. Delicious when served with Piñon Hotcakes, the sauce keeps 1 week covered in the refrigerator. Recipe used with permission from Lois Frank’s Foods of the Southwest Indian Nations.
- 2 cups apple cider or apple juice
- 1/2 cup sugar
- 1 1/2 lb. fresh apricots, skinned, pitted and quartered; or 2 16-oz. cans apricots, drained; or 1 cup dried apricots
- Bring apple cider or juice to a boil in saucepan over high heat. Add sugar, and stir constantly until dissolved.
- Place apricots in blender, and process 3 minutes until smooth. Pass through fine sieve, and add apricots to cider mixture. Bring to a boil again, and cook 30 minutes, stirring occasionally, until liquid has reduced by half. Thin with more apple cider or juice, if needed.
- Serve hot, or refrigerate until chilled.
- Serving Size: MAKES 1 CUP
- Calories: 80
- Carbohydrate Content: 19 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sugar Content: 17 g