1/4 cup finely chopped onion
2 tablespoons red wine vinegar
2/3 cup chicken broth
1/3 cup tomato puree
salt and black pepper to taste
3 tablespoons apricots
2 tablespoons butter or margarine
1/4 cup finely chopped onion
2 tablespoons red wine vinegar
2/3 cup chicken broth
1/3 cup tomato puree
salt and black pepper to taste
3 tablespoons apricots
2 tablespoons butter or margarine
Place the onion and red wine vinegar in a small saucepan
Let it simmer and cook slowly until almost all the liquid has evaporated
Add the chicken broth, tomato puree, and bring to a boil again
Season to taste and cook for an additional 5 minutes
Add the apricots and then the butter, stirring until the butter melts
Use approximately 1 1/3 cups of sauce.
