Apricot Dipping Sauce

1. Combine ingredients in saucepan.

2. Heat until jam melts.

3. Brush onto barbecued sausages in the last 5-10min. of cooking.

4. Or cut cooked sausages in pieces and dip in sauce as appetizer.

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Nutrient	Quantity
Total fats	0.32 g
Protein	1.12 g
Carbohydrates	108.1409 g
Energy	410.219 kCal
Water	89.2054 g
Calcium, Ca	60.328 mg
Lutein + zeaxanthin	26.64 g
Fiber, total dietary	0.48 g
Carotene, beta	196.565 g
Niacin	0.2361 mg
Vitamin A, RAE	17.275 g
Riboflavin	0.0684 mg
Sodium, Na	314.645 mg
Total lipid (fat)	0.32 g
Manganese, Mn	0.1011 mg
Fructose	0.0447 g
Choline, total	1.3285 mg
Sugars, total	72.0572 g
Vitamin B-6	0.032 mg
Selenium, Se	3.3424 g
Ash	0.8553 g
Pantothenic acid	0.032 mg
Copper, Cu	0.2122 mg
Thiamin	0.0178 mg
Retinol	0.255 g
Iron, Fe	2.1653 mg
Carbohydrate, by difference	108.1409 g
Phosphorus, P	21.292 mg
Folate, total	3.64 g
Carotene, alpha	3.455 g
Glucose (dextrose)	0.0149 g
Zinc, Zn	0.1504 mg
Vitamin A, IU	348.145 IU
Folate, DFE	3.64 g
Vitamin C, total ascorbic acid	17.395 mg
Vitamin K (phylloquinone)	0.255 g
Fatty acids, total saturated	0.016 g
Folate, food	3.64 g
Cryptoxanthin, beta	18.365 g
Vitamin E (alpha-tocopherol)	0.2284 mg
Magnesium, Mg	10.46 mg
Potassium, K	338.077 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Apricot jam	0.5 cup	387.2	103.04	0.32
Worcestershire sauce	1.5 1/2	19.89	4.9623	0
dijon mustard	1 tablespoon	0	0	0
cider vinegar	1 tablespoon	3.129	0.1386	0