This Sugar-Free Apricot Sauce is made with a few simple ingredients and can be prepared as a thick spread or as a pourable sauce. The sauce can be used as a glaze on cakes or poured over ice cream. The thicker version is delicious as a jam on grain-free English muffins or spread in a thin layer in cakes. We even spiced it up and used it as a glaze for a pork tenderloin roast.
While there is no added sugar (Swerve and Lakanto have no glycemic index hit), dried apricots contain a fair amount of natural sugars and, like all sweet things, should be consumed in moderation.Print
Sugar-Free Apricot Sauce
- Add Lakanto, Swerve, water, and chopped apricots to a medium sauce pan with a heavy bottom and stir to combine.
- Bring to a rolling boil, over medium heat, stirring frequently. Reduce heat to medium-low and simmer until apricots are fall-apart tender and liquid reduces to barely cover the apricots 9the apricots should be peeking out of the liquid), about 20-30 minutes.
- Remove from heat and let sit 15-20 minutes to cool.
- Use a slotted spoon to transfer apricots to a food processor. Pulse a few times to break the apricots up and slowly add reserved liquid until desired consistency is achieved. Keep it thicker and chunky for a spread or cake filling, and smoother with more liquid for a pourable sauce.
- If preparing as a filling or glaze for cake, add vanilla extract while pulsing. Start with 1/2 teaspoon, taste, and add more if necessary.
Refrigerate in an airtight container up to a week.
Total time does not include cooling time.
Keywords: APRICOT SAUCE, APRICOT SPREAD, DRIED APRICOTS, DESSERTS, JAM, FILLING, GLAZE, VEGAN, SUGAR-FREE, NO ADDED SUGAR