Apricot Mint Sauce
A smooth spread that's a great complement to breakfast, brunch—or with lamb.
1 (8-ounce) can apricot halves in light syrup, drained
1/2 cup sour cream
1/4 cup mint jelly
1 teaspoon fresh mint, finely chopped
- Place apricot halves, sour cream and jelly in food processor or blender; cover. Process until smooth. Pour into small bowl; stir in mint. Cover; refrigerate until ready to serve.
Makes about 1 1/3 cups.