Comments: Store up to 3 days in fridge.

10-oz. can apricot nectar

4 apricots, chopped

2 Tbsp. chopped shallots

6 plum tomatoes, chopped

1 Tbsp. minced rosemary

2 tsp. lemon juice

1/4 tsp. ground ginger

• Combine nectar, apricots, and shallots in medium saucepan. Heat to boiling, then reduce heat, cover and simmer for 4-5 minutes until almost all liquid is absorbed.
• Stir in remaining ingredients. Transfer to dish, cover, and chill until cold.