Apricot Mustard Sauce


  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons minced red onion
  • 1 cup apricot nectar
  • 2/3 cup finely chopped dried apricots
  • 3 tablespoons apricot preserves
  • 2 tablespoons Dijon mustard
  • 1 teaspoon minced fresh sage


Prepare The Sauce Up To Two Days In Advance, And Reheat In A Saucepan Over Medium-low Heat Before Serving. It's Delicious With Ham Or Roast Chicken Or Pork.

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