IngredientsA smooth spread that's a great complement to breakfast or brunch or with lamb. Apricot Mint Sauce 1 (8-ounce) can apricot halves in light syrup, drained 1/2 cup sour cream 1/4 cup mint jelly 1 teaspoon fresh mint, finely chopped
Place Apricot Halves, Sour Cream And Jelly In Food Processor Or Blender; Cover. Process Until Smooth. Pour Into Small Bowl; Stir In Mint. Cover; Refrigerate Until Ready To Serve.