Servings: 1 2/3 cups

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Paradise Sauce

Ingredients:

1 (6-ounce) package dried apricots
Water
3/4 cup orange juice
2 tablespoons Marsala or sweet white wine
2 tablespoons honey
2 tablespoons Frieda’s Crystallized Ginger, chopped

Steps

Cook dried apricots in 2 cups boiling water, covered, until tender, about 25-30 minutes. Check pan occasionally, and add water to apricots if needed. Remove from heat. Place apricots and any remaining liquid in blender container or food processor bowl along with the orange juice, marsala or wine, and honey. Cover and process until smooth. (If blender or processor makes the mixture too thick, add 1/4 to 1/2-cup of water to thin the mixture). Stir in the chopped Crystallized Ginger.

Serve sauce at room temperature, heated, or chilled. Spoon over ice cream or lemon sherbet, serve on top of waffles or French toast, or try it as a condiment with chicken or pork. Store in covered container in refrigerator for up to three weeks.