Categories: Dessert Sauces

Ingredients

• 2 (14 to 15 oz.) cans apricot halves
• 2 Tbsp. balsamic OR cider vinegar
• 1/4 tsp. Hungarian paprika
• 3/4 tsp. dry mustard, Coleman's recommended
• 2 Tbsp. brown sugar
• 2 ( 8oz.) jars no-sugar-added apricot preserves

Directions

1. Drain apricot halves saving juice or syrup. In a blender or food processor pulse apricots with some of the reserved juice to make a slightly thick pulp.

2. Coat the bottom of large, heavy pot with nonstick cooking spray. Scrape pureed apricots into pot. Add the remaining juice, the vinegar, ketchup, paprika, dry mustard and brown sugar. stir to combine, then add the apricot preserves. Bring mixture to a boil then reduce heat to low and simmer 30 to 45 minutes, stirring frequently, unti thick lake jam.

Email to a friend | Print this recipe | Back