• Cooking Time: 15
  • Servings: 4
  • Preparation Time: 10


  • 1 can (15 1/4 ounces) apricot halves in syrup
  • 1 can (15 ounces) wild blueberries in light syrup
  • 1 tablespoon sugar, optional
  • 1/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water


  • For the Apricot-Blueberry Topping:
  • Drain the apricots and blueberries, reserving the syrup.
  • Combine the reserved syrup, sugar, cinnamon, nutmeg and cornstarch mixture, mixing until blended.
  • Bring to a boil over medium-high heat; reduce heat and simmer for 4 to 6 minutes or until thickened and bubbly.
  • Slice the apricots; add apricots and blueberries to the sauce.
  • Heat through; cover and set aside.
  • Nutritional Information Per Serving: Calories 310; Fat 5g; Cholesterol 160mg; Sodium 220mg; Carbohydrate 59g; Fiber 5g; Protein 9g


Categories: Condiment, Sauce  Fruity  Sweet  Topping 

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