In a small non-aluminum saucepan over medium heat, combine apricots and orange juice. Bring to a boil, then reduce heat to low, stirring often. As apricots become tender, mash them with back of wooden spoon. Cook about 20 minutes, or until juice is absorbed. Remove from heat and stir well. Add applesauce and spices; mix well. Place in a bowl, cover and cool. Stir in yogurt and refrigerate several hours, covered. Makes about 16 servings.
Serve as dip or topping with a variety of fresh fruits such as strawberries, bananas and apple slices. Also, a great sauce to serve over an angel food or pound cake.
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