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Ingredients
- 8 3/4 ounce Unpeeled apricot halves in light syrup
- 2 Tbsp. Brown sugar
- 1/4 tsp Lemon peel, finely shredded
- 1 Tbsp. Lemon juice
- 1 1/2 tsp Cornstarch
- 1 x Cinnamon stick, 1-1/2 inches long
Directions
- Place undrained apricots in a blender container or possibly food processor bowl.
- Cover; blend or possibly process until smooth. Pour pureed apricots into a small saucepan. Add in brown sugar, lemon peel, lemon juice, cornstarch, and cinnamon. Cook and stir over medium heat until mix is thickened and bubbly. Cook and stir 2 min more. Remove from heat and cold thoroughly.
- Remove stick cinnamon. Store any leftover sauce in a covered container in the refrigerator for up to 2 weeks.
- Makes about 1 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 277g | |
| Calories 235 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.9g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 654mg | 19% |
| Total Carbs 57.67g | 15% |
| Dietary Fiber 4.8g | 16% |
| Sugars 48.38g | 32% |
| Protein 3.34g | 5% |
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