YieldsMakes about 1 cup; 8 servingsTotal Time10 mins
Apricots are at their peak right now, and we love them in this fresh, sweet-tart sauce. Depending on the sweetness of your apricots, you may need to use more or less sugar.

How to Make It

Step 1
1

In a small saucepan over medium-low heat, bring sugar, 1/2 cup water, and the apricots to a simmer. Cover and cook until apricots are completely tender, about 4 minutes.

Step 2
2

Carefully transfer apricot mixture and lemon juice to a food processor and pulse until sauce is blended but still slightly chunky. Taste and add more sugar if you like. Transfer to a serving bowl. Serve warm or chilled.

Step 3
3

Make ahead: Up to 1 week; keep chilled.

Step 4
4

Note: Nutritional analysis is per 2-tbsp. serving.

Ingredients

 3 tablespoons sugar, plus more to taste
 1/2 pound apricots, pitted and cut into chunks
 1 tablespoon fresh lemon juice

Directions

Step 1
1

In a small saucepan over medium-low heat, bring sugar, 1/2 cup water, and the apricots to a simmer. Cover and cook until apricots are completely tender, about 4 minutes.

Step 2
2

Carefully transfer apricot mixture and lemon juice to a food processor and pulse until sauce is blended but still slightly chunky. Taste and add more sugar if you like. Transfer to a serving bowl. Serve warm or chilled.

Step 3
3

Make ahead: Up to 1 week; keep chilled.

Step 4
4

Note: Nutritional analysis is per 2-tbsp. serving.

Sunshine Apricot Sauce