Apricot Sauce

Cover the apricots with the apple juice and bring to a full boil.

Reduce the heat and simmer , covered , 30 minutes.

Stir the apricots occasionally so they will not stick or burn.

Let the apricots cool , then strain.

Reserve the cooking liquid.

Chop the cooked apricots and set aside.

In a 2-quart saucepan combine the orange juice , honey , water , cornstarch , ginger and cinnamon.

Heat , stirring constantly , until thickened slightly.

Remove the pan from the heat and add the apricots , their cooking liquid and vermouth.

Serve hot or well chilled.

Each tablespoon contains:.

Cal prot carb fib fat fat chol sodium.

apricots, apple juice, orange juice, honey, water, cornstarch, ginger, cinnamon, sweet vermouth