Apricot Sauce

• 2 1/4 cups (560 ml) orange juice (freshly squeezed or store-bought), plus more as needed
• 2 tablespoons (30 g) sugar
• 3 ounces (85 g) dried California apricots, cut into quarters
• 1/4 teaspoon vanilla extract

1. In a medium saucepan, combine the orange juice, sugar, and apricot pieces.
2. Bring to a boil, remove from the heat, cover, and let stand 15 minutes.
3. In a food processor fitted with the metal blade or in a blender, puree the softened apricots and their liquid, along with the vanilla, until smooth.
4. If necessary, thin with a bit more orange juice.
5. This sauce can be stored in the refrigerator for up to 3 days.

orange juice, sugar, california, vanilla

Taken from www.epicurious.com/recipes/food/views/apricot-sauce-379671 (may not work)