Apricot Ginger Sauce

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  • 20 dried apricots
  • 1 (11-ounce) can apricot nectar
  • 3/4 cup sugar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 1/2 tablespoons minced fresh ginger
  • 1 1/2 teaspoons Asian chili sauce


Combine all ingredients in a saucepan and mix well. Bring just to a boil; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Pour into a blender and process until smooth.

Makes 3 1/2 cups

Adapted from "California Fresh Harvest: A Seasonal Journey through Northern California."

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