This fruity topper is divine with cream cheese on crackers. Or spoon it over a round of Brie cheese and warm just until melting. – Heather Howe
- Portion size 250 servings
- Credits : Canadian Living Magazine: December 2006
MethodIn large glass measuring cup, microwave wine at high for 1 minute or until hot. Add apricots; let stand for 1 hour. Strain into saucepan, pressing apricots to release any liquid; set apricots aside.
Add sugar and water to pan; bring to boil over medium-high heat, stirring until sugar is dissolved. Boil until syrupy, about 10 minutes. Add apricots and jalapeno pepper; simmer until as thick as corn syrup, about 10 minutes. Stir in lemon juice. Let cool.
Spoon into decorative jars. Seal and refrigerate for up to 1 month.
Nutritional facts Per 1 tbsp (15 mL): about
- Sodium 2 mg
- Protein trace
- Calories 49.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 12 g
- Iron 2.0
- Calcium 1.0
- Vitamin A 3.0