Prep 5 mins
Cook 10 mins
Sweetly delicious served over bread puddings, cakes or apple dumplings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 teaspoon cornstarch
- 2 tablespoons sugar
- 1 teaspoon butter
- 1 cup apricot juice
- 1 teaspoon lemon juice (fresh is best)
- Combine cornstarch and sugar.
- Add butter and juice gradually, stirring constantly; boil until thickened, at least five minutes.
- Add lemon juice and simmer an additional 5 minutes.
I haven't tried it yet but i have an apricot tree and have made jam and dried them but we still have a ton left over and don't know what to do with them; so i will have to try this to see how we like it.