Apricot Sauce


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.

  • 1Servings


  • 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.

Nutrition Information

  • Calories: 80
  • Carbohydrate Content: 19 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sugar Content: 17 g