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Martha Stewart Living, January 2009

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Yield:
Makes 30 apricots
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Ingredients

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Directions

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  • Mix all the ingredients in a medium saucepan over medium heat. Cover, and simmer, stirring occasionally, until apricots are soft but not mushy, about 22 minutes.

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Cook's Notes

Apricots in syrup will keep, covered and refrigerated, for up to 2 days. (Warm apricots over low heat.)

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