Recipes for Apricot Nectar Unopened

Ingredients

• 1 cup expired Apricot Nectar
• 1 ripe banana
• 1/2 cup Greek yogurt
• 1 cup frozen mango chunks
• 1 tablespoon honey
• 1 cup ice cubes

Instructions

1. In a blender, combine the expired Apricot Nectar, ripe banana, Greek yogurt, frozen mango chunks, honey, and ice cubes.
2. Blend on high speed until smooth and creamy.
3. Pour into glasses and serve immediately.

Ingredients

• 4 cups water
• 4 tea bags
• 1 cup expired Apricot Nectar
• 1/4 cup lemon juice
• 1/4 cup sugar (optional)
• Ice cubes
• Lemon slices and mint leaves for garnish (optional)

Instructions

1. Bring the water to a boil in a saucepan. Remove from heat and add the tea bags. Let steep for 5 minutes.
2. Remove the tea bags and stir in the expired Apricot Nectar, lemon juice, and sugar (if using).
3. Allow the mixture to cool to room temperature, then refrigerate for at least 1 hour to chill.
4. Serve the iced tea over ice cubes and garnish with lemon slices and mint leaves, if desired.

Ingredients

• 2 cups apricot nectar (unopened)
• 1 cup milk
• 1/2 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, heat the apricot nectar and milk over medium heat until hot but not boiling.
3. In a mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt.
4. Slowly pour the hot apricot nectar mixture into the egg mixture, whisking constantly.
5. Pour the custard mixture into ramekins or a baking dish.
6. Sprinkle the top with ground nutmeg.
7. Place the ramekins or baking dish in a larger baking pan and fill the larger pan with hot water to create a water bath.
8. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove from the oven and let cool.
10. Refrigerate for at least 2 hours before serving.
11. Serve chilled and enjoy!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup apricot nectar (unopened and slightly past expiration)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

Instructions

1. In a bowl, whisk together apricot nectar, soy sauce, honey, minced garlic, grated ginger, salt, and black pepper.
2. Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes or overnight.
3. Preheat the oven to 375°F (190°C).
4. Heat vegetable oil in an oven-safe skillet over medium-high heat.
5. Remove the chicken breasts from the marinade, allowing excess marinade to drip off, and place them in the hot skillet.
6. Cook the chicken for 4-5 minutes on each side, until golden brown.
7. Pour the remaining marinade into the skillet and transfer it to the preheated oven.
8. Bake for 15-20 minutes, or until the chicken is cooked through and the glaze has thickened.
9. Remove from the oven and let it rest for a few minutes before serving.
10. Serve the Apricot Nectar Glazed Chicken hot with steamed rice or roasted vegetables.