Apricot-Orange Sauce

Though apricots aren't in season you can save this recipe for summer. This is the other multi-purpose sauce from the article, Honey, I Forgot the Guests" circa, 1992.

1 pound fresh apricots (about 7 large), pitted coarsely chopped, 1 cup apricot nectar, 1/3 cup sugar, 1/4 cup (1/2 stick) unsalted butter, 2 tbsp. fresh lemon juice, 2 tsp. grated orange peel, 1/4 cup Grand Marnier or other orange liqueur or orange juice.

Combine first 6 ingredients in large saucepan. Cook over low heat until apricots are soft, stirring occasionally about 8 minutes. Coarsely mash fruit. (Can be made 2 weeks ahead. Freeze, then thaw, then simmer and add liqueur).

Multi-purpose? Pour over ice cream or cake, pancakes, whip into cream cheese to spread over crackers, and how about them chickens?