Recipe#472

Servings: YIELD: 100 Portions (1 1/4 Gallons)
Portions: 3 Tablespoons Each
Pan Size:
Temperature:

INGREDIENTS

4 1/2 cups (2 lb) sugar, granulated
10 2/3 tbsp. (3 oz) cornstarch
1 tsp. salt
3 qt. (6 lb 12 oz or 1-No. 10 cn) apricots, canned, drained, reserve juice
2 3/4 qt reserved juice plus water, boiling
1/2 cup juice, lemon

INSTRUCTIONS

Combine sugar, starch, and salt; add reserved juice and water; bring to a boil. Cook 5 minutes or until thick and clear; remove from heat. Fold apricots and lemon juice into thickened mixture.

NOTE: 1. 12 oz lemons A.P. (3 lemons) will yield 1/2 cup juice.
2. Sauce may be served over ice cream, puddings, or plain cake squares.