Prune-Apricot Sauce for

Prune-Apricot Sauce for
  • 250 mL
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 12

    prunes and a few dried apricots, chopped

  • 1 cup
    (250 mL)

    chicken bouillon

  • 10

    pearl onions

  • lemon or orange zest to taste

  • Salt and pepper to taste


In a saucepan, brown pearl onions in butter. Add remaining ingredients.

Bring to a boil, lower heat and cook covered for ten minutes.

Sauce can be thickened with a little cornstarch.

Source: Metro