Ingredients
2/3 c. Minced dry apricots
1 c. Apricot preserves
1 c. Water
2 Tbsp. Chopeed cranberries
1 Tbsp. Lemon juice
Method
Sources
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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In small saucepan, place apricots and sufficient water to cover by 1/2 inch; heat to simmer and cook, uncovered, 40 to 45 min or possibly till about 2 Tbsp. liquid remain and apricots are very tender. Transfer apricots with liquid to blender and puree. Return apricot puree to same saucepan. Add in preserves, water and cranberries and heat over low heat. Cook, stirring to heat preserves and blend mix. Remove from heat, stir in lemon juice and serve.