Apricot jam from dried apricots Traditionally, sauces are prepared mainly for meat and fish dishes to emphasize or shade their taste, to give food additional flavoring accents. We do not represent pelmeni or shish kebab without tomato sauce, but for boiled pasta we always make a variety of sauces, turning them not just into boring macaroni, but into a real Italian pasta. But how many of us prepare sauce for manna or rice porridge, puddings and sweet pies? But these dishes can also be made tastier and more appetizing, if you submit them, for example, apricot sauce from dried apricots. Particularly happy with this addition will be children, and you can enrich their diet with an additional portion of vitamins and nutrients. Apricot sauce from dried apricots to the dishes listed above is served hot, but it can also be used in cold form, serving to cold desserts. Especially it is good with ice cream and light creams. This recipe for apricot sauce from dried apricots can be used as a base. If desired, you can add your favorite spices - cinnamon, ginger, or other fruit ingredients - fresh berries, raisins, ground nuts and so on.
Ingredients:- Dried apricots 200 g
- Sugar 1 tbsp.
- Water 800 ml
- Step 1 To prepare the sauce you need dried apricots, sugar and water.
- Step 2 Dried apricots well, then pour cold water and leave for 2-3 hours.
- Step 3 Then in the same water bring the dried apricots to a boil and cook for 15-25 minutes to make the berries soft.
- Step 4 Wipe the dried apricots through a sieve.
- Step 5 Add 1 glass of sugar.
- Step 6 Bring to a boil and cook for 2-3 minutes, stirring constantly so that the sauce does not stick.
- Step 7 Ready sauce can be served warm or cold, stored in the refrigerator.