- 1 tablespoon light olive oil
- 1 medium (150 g ) onion, finely chopped
- 1 cup (250 ml) undrained canned pie apricot
- 1 teaspoon chopped fresh thyme
- 1 cup (250 ml ) chicken stock
- 1/4 (60 ml) dry white wine
- 1/2 teaspoon sugar
Heat oil in pan, add onion and thyme, cook, stirring, until onion is soft.
Add apricots and remaining ingredients to pan, simmer, uncovered , stirring occasionally , about 5 minutes or until sauce is slightly reduced. Blend or process apricot mixture until smooth.