APRICOT BARBECUE SAUCE
A sweet & tangy style barbecue sauce from outdoor kitchen, it's not really a thick sauce more a dipping style consistency, if you want it thicker you could add some cornflour. Goes great with sausages.
Provided by Mandy
Categories Australian
Time 12m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place ingredients into pan and heat over a low flame until slightly thickened.
- Brush over sausages while cooking if desired & serve the rest as an accompaniment.
Nutrition Facts : Calories 40.7, Fat 0.1, Sodium 330.9, Carbohydrate 9.9, Fiber 0.5, Sugar 8.6, Protein 0.5
SWEET AND SPICY APRICOT BBQ CHICKEN THIGHS
Provided by Valerie Bertinelli
Time 1h35m
Yield 8 servings, 2 cups sauce
Number Of Ingredients 16
Steps:
- For the apricot BBQ sauce: Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the chile and garlic; cook an additional 2 minutes. Stir in the apricot jam; cook until the jam melts, 3 to 4 minutes more. Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey, Dijon and Worcestershire. Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes. Remove from the heat and let cool for 5 minutes.
- Transfer the sauce to a blender and puree until smooth. Add salt to taste. Remove 1 cup for basting the chicken; reserve the rest for serving.
- For the chicken thighs: Preheat the oven to 375 degrees F. In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
- Place the chicken thighs on two foil-lined baking sheets. Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
- Bake until the chicken is cooked through, 35 minutes. Turn the oven to broil. Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160 degrees F, about 2 minutes. Remove to a platter, let rest for 5 minutes
- Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.
APRICOT BBQ SAUCE
The flavor of this sauce is amazing. No more buying jars of salty, high fructose corn syrup BBQ sauces! Take the extra time and make your own. This recipe comes from Veganomicon. The original recipe called for whole apricots, but I've also made this using 1/2 - 3/4 cup apricot preserves or fruit spread, and saved a couple steps. Great over baked tofu, tempeh or seitan strips.
Provided by Kozmic Blues
Categories Sauces
Time 35m
Yield 4 cups
Number Of Ingredients 12
Steps:
- In a saucepan over medium high heat, saute the onions in the oil for 7-10 minutes, until browned.
- Add garlic and saute another 1-2 minutes until fragrant.
- Add the vegetable broth to deglaze the pan.
- Add apricots, ginger, coriander and pepper.
- Cover and bring to a boil.
- Lower heat to medium-low and cook for 10 minutes or until apricots are soft.
- Uncover and add remaining ingredients.
- Continue to cook another 10 minutes, stirring and mashing the apricots.
- Remove from the heat and let cool.
- Transfer to blender and puree until smooth.
- Keep refrigerated until ready to use.
APRICOT BBQ SAUCE
Cost to make this BBQ sauce is $1.76. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Sauces
Time 15m
Yield 2 1/3 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the sauce ingredients in medium-size saucepan.
- Bring to boiling. Reduce heat to medium-low; simmer 10 minutes.
- (Sauce can be refrigerated, covered, for up to 2 days).
Nutrition Facts : Calories 115.9, Fat 0.2, Sodium 485.7, Carbohydrate 29.4, Fiber 0.4, Sugar 21.6, Protein 1.1
APRICOT-HABANERO HOT SAUCE
A sweet and hot-at-the-end BBQ sauce. The kick to this hot sauce is at the end but not that overpowering.
Provided by Mark
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a pot over medium-high heat. Add onion and cook until translucent, 3 to 5 minutes. Add habanero peppers. Pour bourbon into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in apricots, followed by tomato sauce. Stir in brown sugar, vinegar, oregano, paprika, chili powder, salt, and black pepper. Simmer for 20 to 30 minutes.
- Remove from heat and let cool, 20 to 30 minutes.
- Blend using an immersion blender or transfer carefully into the bowl of a food processor or blender and blend until smooth.
Nutrition Facts : Calories 62.2 calories, Carbohydrate 8.7 g, Fat 1.3 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 457.5 mg, Sugar 7 g
GRILLED PORK TENDERLOIN WITH APRICOT BBQ SAUCE
Make and share this Grilled Pork tenderloin with Apricot BBQ Sauce recipe from Food.com.
Provided by Mamie37
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- For BBQ Sauce: Warm fruit spread in saucepan on Medium heat 2-4 min, stirring constantly.
- Reduce heat to Medium-Low, add wine, reduce to syrupy consistency; 8-10 minutes.
- stirring occasionally.
- Stir in BBQ sauce, simmer 4-5 minutes, stirring occasionally.
- Remove from heat, puree until smooth.
- Coat clean grill with vegetable oil.
- Season both sides of meat with steak seasoning.
- Sear until meat has changed color 1/4 way up from bottom, about 2 minutes.
- Turn and sear the other side.
- Turn meat back over; reduce heat to Low.
- close lid.
- Grill until just before pork reaches 150 degrees.
- Lift lid and brush Sauce on all sides of meat.
- Grill until internal temperature reaches 150.
- Once sauce has been applied watch carefully.
- It will burn easily.
- Remove from grill, let rest 10 minutes before slicing and serving.
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EASY HOMEMADE APRICOT BBQ SAUCE • SALT & LAVENDER
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5/5 (7)Category CondimentCuisine AmericanTotal Time 55 mins
- Add all ingredients to a medium saucepan on medium-high heat. Give it a stir. Bring it to a boil, and then reduce the heat to medium-low. Cover it with the lid slightly ajar. Let it simmer for 20 minutes, giving it a stir every 5-10 minutes or so, just to prevent it from burning on the bottom.
- After about 20 minutes, the apricots should be very soft. Using a potato masher or whatever works for you, mash the apricots down if you do not want whole apricot pieces in your sauce. Give it a taste and adjust seasonings as needed (or add more sugar or vinegar to adjust taste). Cover again, with the lid slightly ajar, and continue simmering the sauce for another 20 minutes or so, again stirring every 5-10 minutes.
- If the sauce looks thick enough for your tastes, remove it from the heat and let it cool for at least 20 minutes prior to transferring it to airtight jars. The sauce should keep for about a week in the fridge.
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