This sauce is great for pouring over ice cream, pound cake, angel food cake, etc.
1 cup dried apricot halves, cut into strips
1 cup apricot nectar
6 cups sliced strawberries
2/3 cup sugar
2 tbsp fresh mint, minced
1 tbsp fresh ginger, grated
Place all ingredients in a crockpot or slow cooker and combine well. Place the lid on the cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Spoon the hot mixture into hot sterilized jelly jars and seal with not lids. Process in a hot water bath according to regular canning method.
Be sure jars seal. Any jars that do not seal should be refrigerated and used first.