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Apricot-Orange Sauce

Yield: 4 cups
Start to Finish 15 mins
Apricot-Orange Sauce
  • 1 21  ounce can  apricot pie filling
  • 1  cup  mixed dried fruit bits
  • 3/4  cup  orange juice
  • 1/2  cup  chopped pecans, toasted
  • 1  tablespoon  orange liqueur (optional)
  •  Pound cake or vanilla ice cream

1. In a medium saucepan combine pie filling, dried fruit bits, and orange juice. Cook and stir over medium heat until heated through. Stir in pecans and, if desired, liqueur. Serve warm.

From the Test Kitchen
  • Transfer any leftover sauce to an airtight container; cover. Store in the refrigerator for up to 3 days. Reheat before serving.

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