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Apricot Sauce

4 oz Apricots; Dried
3/4 c Apple Juice
1/2 c Orange Juice
1/4 c Honey
2 tb Water
2 t Cornstarch
Ginger; Ground, To Taste Cinnamon; Ground, To Taste 1 tb Sweet Vermouth
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

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<h1>Apricot Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />4 oz Apricots; Dried <br />3/4 c Apple Juice <br />1/2 c Orange Juice <br />1/4 c Honey <br />2 tb Water <br />2 t Cornstarch <br />Ginger; Ground, To Taste Cinnamon; Ground, To Taste 1 tb Sweet Vermouth <br />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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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