Apricot Mustard Sauce

1 tbsp. in olive oil
3 tbsp. minced red onion
1 cup apricot nectar
2/3 cup finely chopped dried apricots
3 tbsp.s apricot preserves
2 tbsp. Dijon mustard
1 tsp. minced fresh sage

Heat oil in a medium nonstick skillet over medium heat. Add onion to pan; cook
5 minutes or until tender, stirring occasionally. Add nectar and
apricots to pan; cook until liquid is reduced to 1/2 cup (about 8 minutes).
Stir in preserves and mustard; cook 1½ minutes. Stir in sage; cook 30
seconds. Serve warm.