Instructions: Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking care not to overblend and aerate). Pour into a saucepan and bring to a boil, then simmer gently, uncovered,for 10 minutes. Remove from heat and allow to cool before bottling. Refrigerated, the sauce will keep approximatly 6 weeks.

Makes 2 cups.

NOTES : sub 6 dried apricot halves, sub 1/3 tablespoon dried ground habs

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