APRICOT RASPBERRY SAUCE
 
3/4 lb peeled, stoned apricots
1 lb fresh raspberries
1/2 cup apple juice
2 tbsp lemon juice
1/4 cup granulated sugar
 
Place the apricots and raspberries in a food processor and puree.
Press through a sieve (to remove seeds) into a sauce pan.

Blend in the remaining ingredients and simmer into a thick sauce.
Yields 3 cups.