Ingredients
1
can (5 1/2 ounces) apricot nectar
1/2
cup chopped dried apricots
1
tablespoon chopped shallot
3
medium roma (plum) tomatoes, chopped (3/4 cup)
2
teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
1
teaspoon lemon juice
1/8
teaspoon ground cinnamon
1/8
teaspoon ground ginger
2
tablespoons chopped fresh parsley
Preparation
Mix apricot nectar, apricots and shallots in 2-quart saucepan. Heat to boiling over medium heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining ingredients except parsley; heat through. Stir in parsley. Serve warm or cold.
