YIELD Makes 6 servings


1 cup apricot jam
1/4 cup orange juice
1 tablespoon prepared mustard
1/4 teaspoon ground red pepper


  1. Melt jam in small saucepan over medium-high heat. Whisk in orange juice, mustard and red pepper. Purée sauce in food processor or with immersible mixer.
Sauce can be served with chicken, either as a dipping sauce, or brushed over cooked chicken and browned briefly under the broiler for a tasty glaze.
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