Apricot Barbecue Sauce

If jam has large pieces of fruit, push through a sieve or puree in food processor; measure after pureeing.

In a saucepan, cook onion gently in oil for 5 minute. Add remaining ingredients, stirring often until jam has melted. Reduce heat and simmer gently for 10 minutes.

Use as a sauce to accompany pork, chicken, lamb or veal, or as a baste for these meats (thin down with a little water or apricot nectar if necessary). Sauce will keep for 2-3 weeks in a sealed jar in the refrigerator.