Nectar (juice by any other name) makes a sweet-and-sour sauce that also pairs well with pork chops or chicken. The orange elements in this dish beg for another vibrant color--perhaps steamed broccoli and red bell pepper--on the side. Source: EatingWell Magazine, May/June 1991

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine flour, salt and pepper in a shallow dish. Dredge turkey in the flour mixture.

  • Heat oil in a medium nonstick skillet over medium-high heat. Add the turkey and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

  • Add shallot (or onion) and ginger to the pan. Cook, stirring, until fragrant, about 30 seconds. Add nectar, broth, vinegar and sugar; bring to a boil, stirring. Add apricots and cook until the apricots are tender and the sauce has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in mint. Spoon the sauce over the turkey.


Tips for Two: Refrigerate leftover nectar for up to 1 week. Add to smoothies; whisk into salad dressing; combine with sparkling water for a refreshing nonalcoholic beverage.

Store leftover canned broth up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keeps for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Nutrition Facts

244 calories; 5.6 g total fat; 0.6 g saturated fat; 70 mg cholesterol; 353 mg sodium. 559 mg potassium; 18 g carbohydrates; 1.2 g fiber; 12 g sugar; 29.6 g protein; 972 IU vitamin a iu; 1 mg vitamin c; 15 mcg folate; 27 mg calcium; 2 mg iron; 42 mg magnesium;