Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Apricot sauce   Yield: 4 Servings   4 oz Apricots; Dried      3/4 c Apple Juice 1/2 c Orange Juice      1/4 c Honey 2 tb Water      2 ts Cornstarch  Ginger; Ground To Taste Cinnamon; Ground To Taste 1 tb Sweet Vermouth Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer covered 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice honey water cornstarch ginger and cinnamon. Heat stirring constantly until thickened slightly. Remove the pan from the heat and add the apricots their cooking liquid and vermouth. Serve hot or well chilled. Each Tablespoon contains: Cal Prot Carb Fib Fat Fat Chol Sodium