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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 Franks Foods of the Southwest Indian Nations.
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.
- Calories 80
- Carbohydrate Content 19 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 17 g