Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
can (5 1/2 ounces) apricot nectar
cup chopped dried apricots
tablespoon chopped shallot
medium roma (plum) tomatoes, chopped (3/4 cup)
teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
teaspoon lemon juice
teaspoon ground cinnamon
teaspoon ground ginger
tablespoons chopped fresh parsley
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.
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