Servings: 100 Portions (1-1/4 Gallons)
Portions: 3 Tablespoons Each
4-1/2 cups (2 lb) sugar, granulated
10 2/3 tablespoon (3 oz) cornstarch
1 teaspoon salt
3 quart (6 lb 12 oz or 1-No. 10 can) apricots, canned, drained, reserve juice
2-3/4 quart reserved juice plus water, boiling
1/2 cup juice, lemon
Combine sugar, starch, and salt; add reserved juice and water; bring to a boil. Cook 5 minutes or until thick and clear; remove from heat. Fold apricots and lemon juice into thickened mixture.
NOTE:
12 oz lemons A.P. (3 lemons) will yield 1/2 cup juice.
Sauce may be served over ice cream, puddings, or plain cake squares.