Yield
1 1/2 cups (serving size: 2 tablespoons)

Prepare the sauce up to two days in advance, and reheat in a saucepan over medium-low heat before serving. It's delicious with ham or roast chicken or pork.

How to Make It

Heat oil in a medium nonstick skillet over medium heat. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add nectar and apricots to pan; cook until liquid is reduced to 1/2 cup (about 8 minutes). Stir in preserves and mustard; cook 1 1/2 minutes. Stir in sage; cook 30 seconds. Serve warm.

Ratings & Reviews

suzycreamcheese's Review

suzycreamcheese
November 11, 2008
I made this as a condiment to go with the Maple-Sage Roasted Pork Tenderloin (from this same CL issue). I served together with carmelized onions and freshly baked dinner rolls, which dinner guests assembled into little sandwiches. They were delicious and made for a simple yet sophisticated "soup & sandwich" buffet. I could not find apricot nectar called for in the recipe, so I purchased a can of Lite Apricots in pear juice, dumped the can into the blender & pureed it -- turned out to be a pretty decent substitute.