Classic Apricot Sauce

I stumbled upon this apricot sauce recipe last summer when I had an abundance of fresh apricots and a bottle of apricot nectar sitting in my pantry, and it’s been my go-to ever since. The combination of tangy lemon juice and sweet apricots creates the most delicious balance that works perfectly over everything from pancakes to ice cream. Trust me, once you make this easy sauce, you’ll be finding excuses to drizzle it on just about anything!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-500
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 110-120 g

Ingredients

• 2 1/2 tbsp cornstarch
• 1/3 cup sugar
• 1.5 cups apricot nectar
• 1 1/2 tbsp lemon juice
• 1/2 tsp lemon zest
• 3/4 tsp almond essence
• 1 cup apricots (finely diced into 1/4-inch pieces)
• 1 pinch salt

Step 1: Prepare the Dry Mixture and Fresh Ingredients

• 2 1/2 tbsp cornstarch
• 1/3 cup sugar
• 1 pinch salt
• 1 cup apricots

In a small bowl, whisk together the cornstarch, sugar, and salt.

This dry mixture will thicken the sauce and distribute evenly without lumps.

While that sits, finely dice the apricots into 1/4-inch pieces and measure out the lemon juice, lemon zest, and almond essence so everything is ready when you need it.

Step 2: Create the Sauce Base

• 1.5 cups apricot nectar
• dry mixture from Step 1

Pour the apricot nectar into a medium saucepan over medium heat.

Gradually whisk in the dry mixture from Step 1, stirring constantly to prevent lumps from forming.

Continue stirring as the mixture comes to a simmer—this helps the cornstarch cook evenly and prevents clumping.

I like to use a whisk here rather than a spoon because it breaks up any lumps that try to form as the heat increases.

Step 3: Thicken and Cook the Sauce

Keep the heat at medium and stir frequently for 2-3 minutes until the sauce noticeably thickens and reaches a gentle boil.

You'll see it transition from thin and translucent to glossy and coat the back of a spoon—this is your sign the cornstarch has done its job.

Once thickened, remove the pan from heat immediately so you don't overcook it.

Step 4: Finish with Flavor and Texture

• diced apricots from Step 1
• 1 1/2 tbsp lemon juice
• 1/2 tsp lemon zest
• 3/4 tsp almond essence

While the sauce is still warm but off the heat, stir in the diced apricots from Step 1, lemon juice, lemon zest, and almond essence.

Mix gently until everything is evenly distributed—I add the apricots off heat so they keep their texture and don't break down into the sauce, giving you that nice chunky consistency.

Let the sauce cool slightly if serving warm, or transfer to a bowl and refrigerate if you prefer it cold.

Classic Apricot Sauce

Delicious Classic Apricot Sauce recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2 cups of sauce

Calories: 475

Ingredients Method

Ingredients

  

• 2 1/2 tbsp cornstarch
• 1/3 cup sugar
• 1.5 cups apricot nectar
• 1 1/2 tbsp lemon juice
• 1/2 tsp lemon zest
• 3/4 tsp almond essence
• 1 cup apricots (finely diced into 1/4-inch pieces)
• 1 pinch salt

Method

 

1. In a small bowl, whisk together the cornstarch, sugar, and salt. This dry mixture will thicken the sauce and distribute evenly without lumps. While that sits, finely dice the apricots into 1/4-inch pieces and measure out the lemon juice, lemon zest, and almond essence so everything is ready when you need it.
2. Pour the apricot nectar into a medium saucepan over medium heat. Gradually whisk in the dry mixture from Step 1, stirring constantly to prevent lumps from forming. Continue stirring as the mixture comes to a simmer—this helps the cornstarch cook evenly and prevents clumping. I like to use a whisk here rather than a spoon because it breaks up any lumps that try to form as the heat increases.
3. Keep the heat at medium and stir frequently for 2-3 minutes until the sauce noticeably thickens and reaches a gentle boil. You'll see it transition from thin and translucent to glossy and coat the back of a spoon—this is your sign the cornstarch has done its job. Once thickened, remove the pan from heat immediately so you don't overcook it.
4. While the sauce is still warm but off the heat, stir in the diced apricots from Step 1, lemon juice, lemon zest, and almond essence. Mix gently until everything is evenly distributed—I add the apricots off heat so they keep their texture and don't break down into the sauce, giving you that nice chunky consistency. Let the sauce cool slightly if serving warm, or transfer to a bowl and refrigerate if you prefer it cold.