"Sheryl's Own" Duck Sauce

I love apricots. I love apricots. I love apricots. Did you hear I love apricots? What better way to use them than to make my own duck sauce! It's not like I cook Asian a lot or would even venture to try making spring rolls, but I have had this craving for duck sauce lately. Who knows what that means! I have to say, the way I made it (thick and chunky), it could also be used as a chutney for an Indian dish. Here's the scoop - but remember, I don't measure, so these are only estimates from what I can remember:

Ingredients

apricots - enough to hide under the water in the saucepan!
1 cup water
3/4 cup apple juice concentrate
apple cider vinegar (don't remember how much)
1/4 cup organic raw sugar
2 pinches crushed red pepper flakes
1 tsp sea salt

Simmer apricots in 1 cup water until soft. Add the remainder of the ingredients to the cooked apricots, stirring frequently. Once mixed well, transfer to food processor and puree until smooth. The results will be thick, so if you want a thinner duck sauce, you may want to add additional equal parts of the 3 liquids. Mine was super "apricot-y", which means I used way more apricots than liquid, but it tastes FABULOUS! Oh my gosh, isn't it just gorgeous? Look at that brilliant color. I cannot wait to enjoy it!