Combine 3/4 cup orange juice and apricots in a nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Spoon into a blender or food processor, and process until smooth.
Combine sugar and cornstarch in a saucepan. Gradually add remaining 3/4 cup orange juice, stirring with a wire whisk until well-blended.
Add the margarine; bring to a boil over medium heat, and cook 1 minute or until thickened, stirring constantly.
Remove from heat; add apricot mixture and lemon juice.
