APRICOT-ORANGE SAUCE

APRICOT-ORANGE SAUCE image

Yield 1 1/4 cups

Number Of Ingredients 14

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3/4 cup Orangina
1/2 cup homemade chicken stock or low-sodium canned chicken broth
2 strips orange zest (1/2 by 1 1/2 inches each, removed with a vegetable peeler)
1/2 cup fresh orange juice
1 cinnamon stick (3 inches) or 1/2 teaspoon ground cinnamon
1/2 cup pitted dried apricots (about 21/2 ounces)
3 tablespoons orange marmalade
3 tablespoons brown sugar, or more to taste
2 tablespoons cider vinegar, or more to taste
1 tablespoon fresh lemon juice
1/2 teaspoon cornstarch
1 tablespoon Cointreau or other orange liqueur
1 tablespoon butter
Coarse salt (kosher or sea) and freshly ground black pepper

Steps:

Put the Orangina, chicken stock, orange zest and juice, and cinnamon stick in a heavy saucepan over high heat, bring to a boil, and let boil for 3 minutes. Remove the pan from the heat and add the apricots. Let soak for 30 minutes. Remove and discard the cinnamon stick. Transfer the apricots and their soaking liquid to a blender. Add the marmalade, brown sugar, vinegar, and lemon juice and purée until smooth. Pour the mixture through a strainer into a saucepan, forcing the fruit pulp through the strainer with a spatula (don't forget to scrape the strained pulp off the bottom of the strainer). Return the sauce to the saucepan and let simmer for 3 minutes over medium-high heat. Dissolve the cornstarch in the orange liqueur and stir this into the sauce. Let simmer for 2 minutes longer; the sauce will thicken slightly. Remove the pan from the heat and whisk in the butter. Add salt, pepper, and additional brown sugar or vinegar to taste. The sauce can be served warm or at room temperature. It can be refrigerated, covered, for up to 5 days. Let return to room temperature or reheat over medium heat.