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Ingredients

• 1 can (5 1/2 ounces) apricot nectar
• 1/2 cup chopped dried apricots
• 1 tablespoon chopped shallot
• 3 medium roma (plum) tomatoes, chopped (3/4 cup)
• 2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
• 1 teaspoon lemon juice
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 2 tablespoons chopped fresh parsley

Description

Share This Kitchen-tested Recipe From The Betty Crocker Kitchens With Someone You Love.

Betty Crocker