APRICOT JAM
Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.
APRICOT-GLAZED PORK RIBS
A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
Provided by whstlwnd
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 9h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g
APRICOT AND GINGER JAM
Make and share this Apricot and Ginger Jam recipe from Food.com.
Provided by emmzy123
Categories Low Protein
Time 38m
Yield 7 Cups
Number Of Ingredients 5
Steps:
- Wash, chop and de-stone apricots. Have jars sterilized in preparation.
- Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
- Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
- At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
- Jar while it is still warm and moves easily.
Nutrition Facts : Calories 552.5, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 3.6, Carbohydrate 136.7, Fiber 3.9, Sugar 131.9, Protein 2.8
APRICOT-GINGER SAUCE
This sauce is very versatile. It is delicious warm with pork or ham, and also good cold served over ice cream! You can vary the texture by blending the mix with a hand held blender, or leave it chunky...your choice! If you do choose to blend it, the yield will be slightly less than specified.
Provided by breezermom
Categories Sauces
Time 25m
Yield 2 3/4 cups
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a medium saucepan; stir well. Bring to a boil over medium heat. Add the chopped dried apricots and ginger.
- Reduce the heat and simmer, uncovered, for 15 minutes. Stir in the brandy, and simmer for 2 minutes.
- Serve warm over pork or ham, or chill and serve over ice cream. You can also use a hand held blender to make it smoother if you prefer.
Nutrition Facts : Calories 280, Fat 0.4, Sodium 15.3, Carbohydrate 72.7, Fiber 6.3, Sugar 64.6, Protein 3
APRICOT GINGER SAUCE
Very popular dipping sauce in our home. Super easy to make and very tasty. The jalapeno can be adjusted to suit personal tastes.
Provided by Alia55
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender and puree.
CHICKEN WITH APRICOT-GINGER SAUCE
The sauce can be made a day ahead. The chicken is best cooked just before serving to prevent drying out.
Provided by teresas
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
- Remove from pan, place on serving dish, top with sauce.
- Apricot-Ginger Sauce:.
- Make sauce while chicken is cooking.
- Cut ginger into wafer-thin slices, then into shreds.
- Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.
EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE
This recipe for baked tofu is tossed in cornstarch and ground chipotle chile pepper to create a spicy crust on the outside. While the tofu bakes, a simple sweet and spicy sauce of ginger and apricot is made to help compliment the heat. Serve it as an appetizer or as a quick healthy lunch.
Provided by Chef Mo
Time 1h5m
Yield 2
Number Of Ingredients 9
Steps:
- Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
- Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
- Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
- While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.
Nutrition Facts : Calories 581 calories, Carbohydrate 70 g, Fat 27.4 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 82.3 mg, Sugar 36.1 g
APRICOT GINGER ICE
Provided by Marian Burros
Categories project, dessert
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat the sugar and wine with ginger until sugar is dissolved. Stir into pureed apricots. Taste for sweetness, adding more sugar if necessary.
- Place mixture in shallow pan and freeze. When mixture begins to freeze, stir well to break up. Return to freezer and freeze for 20 minutes; remove and stir well again. Cover and freeze completely.
- To serve, allow to defrost for 10 minutes.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 0 grams, Carbohydrate 52 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 48 grams
APRICOT-GINGER SCONES
Steps:
- Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment or a nonstick liner.
- In a small bowl, whisk together 1/2 cup of the cream and the egg and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, oats, apricots, ginger, granulated sugar, baking powder, salt, and orange zest. Mix just to blend.
- Add the butter and mix on medium-low speed until the butter is the size of small peas, about 1 minute. Add the cream mixture and mix on low speed just until it comes together in a ball, about 15 seconds. (To make by hand, whisk together the dry ingredients in a large bowl, use a pastry blender or two knives to cut in the butter, and stir in the cream.)
- Turn the dough out onto a lightly floured surface (it will be fairly sticky) and shape into a disk about 7 inches across. Cut the disk into 8 wedges (for the cleanest cuts, wipe off your knife between cuts), brush with the remaining 1 tablespoon cream, and sprinkle with the turbinado sugar. Transfer to the baking sheet, keeping the scones at least 1 inch apart.
- Bake for 15 minutes, then lower the heat to 350°F. Bake until the scones are just set and golden brown, 10 to 15 minutes longer.
- Cool on a rack until warm or room temperature. Scones are best eaten the day they're made.
- Note
- California dried apricots produce the best results, as they are more intensely flavored and a bit more acidic than the Turkish variety.
- Tip
- Once you make and shape the dough, you can keep it for a couple of weeks in the refrigerator as long as it's well wrapped.
APRICOT-GINGER BUTTER
From "Pancakes from Morning to Midnight" by Dorie Greenspan. Excellent recipe - I am changing the amount of honey listed and omitting the sugar altogether, as the recipe is exceptionally sweet to me.
Provided by Jmommy209
Categories Fruit
Time 25m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 5
Steps:
- Combine apricots, orange juice, water and ginger in a medium saucepan. Cover tightly and simmer over medium-low heat until the liquid is reduced by half and the apricots are very tneder, about 20 minutes. Stir frequently so the apricots don't stick.
- Transfer to a food processor fitted with the metal blade and puree until smooth, scraping down the sides of the bowl as needed. Add the honey and process to blend.
- Pack the butter into a jar, cover with plastic wrap, and cool to room temperature. The butter is ready to be served, or cover with a tight-fitting lid and refrigerate. Will keep in the fridge for 3 weeks.
Nutrition Facts : Calories 25.3, Fat 0.1, Sodium 1, Carbohydrate 6.5, Fiber 0.6, Sugar 5.5, Protein 0.3
APRICOT HONEY-GINGER JAM
Gingered apricot jam captures the fruit’s lively flavor. Spread it on toasted raisin-nut bread or use as a filling for our Apricot and Walnut Roll Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 8 cups
Number Of Ingredients 5
Steps:
- In a large bowl, toss together all the ingredients. Let stand, covered with plastic wrap, at room temperature 3 hours, or refrigerate overnight.
- In a heavy-bottom 5-quart pot, bring apricot mixture to a boil over medium-high heat. Reduce heat to medium-low; simmer, skimming foam from surface as needed, until fruit is transparent and falls apart slightly, about 20 minutes (cooking time will vary depending on the ripeness of the fruit). If the mixture seems too watery, strain out fruit, and continue cooking syrup about 5 minutes more, then return fruit to pan. Let cool completely, then pour the jam into 1-to-2-cup-capacity airtight containers.
TSIRANI VOSP APUR (ARMENIAN APRICOT AND LENTIL SOUP)
This soup is best made with fresh apricots, available at farmers' markets and grocery stores for a few precious weeks in the summer. But when fresh are not in season, Marina Sarukhanyan of Silk Apron Catering, who makes it year-round for her customers, suggests using bright-orange unsulfured apricots, not the dark ones. She usually gets hers from Iranian food stores, but you may be able to find them in Middle Eastern, Armenian or Russian shops as well. Make sure to drizzle the soup with tart pomegranate syrup, which contrasts with the apricots in a lovely way.
Provided by Joan Nathan
Categories lunch, soups and stews, main course
Time 1h35m
Yield 4 servings (about 7 1/2 cups)
Number Of Ingredients 11
Steps:
- If using dried apricots, at least 40 minutes before cooking, cut them into quarters, soak in warm water to cover, then drain and set aside. (This can be done up to a day ahead. Cover and refrigerate, then bring to room temperature before using.)
- Warm the oil in a medium saucepan set over medium-high heat. Add the onion, season with 1/2 teaspoon of salt and cook, stirring often, until the onion begins to turn golden at the edges, about 5 minutes. Stir in the tomato and cook for 5 minutes more, stirring frequently.
- Pour 5 cups of the vegetable broth into the pot, scraping any stuck-on bits from the bottom, and bring to a boil. Add the lentils, cover, and reduce the heat to maintain a strong simmer. Cook, stirring once or twice, until the lentils are soft, 15 to 20 minutes.
- Stir in 1 more cup of broth if the soup is too thick, then add the carrots, apricots and 1/2 teaspoon salt, and season with pepper to taste. Increase the heat to bring to a boil again, then reduce the heat and simmer, partly covered and stirring once or twice, for 10 minutes, or until the carrots are as cooked as you'd like.
- Turn off the heat and stir in the lemon juice, then taste. If it's not sour enough, add a little more, and adjust for salt and pepper.
- Ladle into bowls and serve warm, with pomegranate syrup drizzled over the top.
APRICOT GINGER GAME HENS
These are wonderful to serve at a party. They look beautiful and taste even better. These should be marinated overnight; just place them into the oven before guests arrive and the work is done. Have the butcher cut the birds in half lengthwise for you, down the breast bone.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 9h30m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 16.9 g, Cholesterol 127.6 mg, Fat 17.8 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.9 g, Sodium 1875.9 mg, Sugar 10.1 g
APRICOT-GINGER FIZZ MIXER
This mixer is the perfect hostess gift.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Bring ginger, sugar, and 1/2 cup water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2 to 4 hours. Strain; pour into an airtight bottle.
APRICOT-GINGER STIR-FRY
Make and share this Apricot-Ginger Stir-Fry recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook brown rice according to package directions, and when ready, remove from heat and set aside, covered.
- Heat a large wok or skillet over medium heat. When hot, add oil and stir-fry ginger, mushrooms and seitan for 2 to 3 minutes, or until seitan is browned.
- Add garlic, bok choy and apricots, and continue stir-frying for 1 minute more.
- Meanwhile, combine 2 cups vegetable stock, sesame oil, soy sauce and sugar. Stir together 1/2 cup vegetable stock and cornstarch to make a slurry, and combine with sesame oil mixture.
- Pour over contents of wok, stir well and cover. Cook for 2 to 3 minutes more, or until sauce thickens. Uncover, stir well and remove from heat.
- Spoon rice onto serving platter or individual dishes, and top each with equal portions of apricot mixture. Serve while hot.
Nutrition Facts : Calories 165.3, Fat 9.6, SaturatedFat 1.3, Sodium 491.7, Carbohydrate 18.1, Fiber 2.3, Sugar 9.1, Protein 4.3
APRICOT-GINGER GLAZE
Second of three glazes from the Montreal Gazette. Again, goes well with beef, chicken, pork or fish, and should be brushed on during the last five minutes of grilling.
Provided by Studentchef
Categories Sauces
Time 3m
Yield 1/4 cup
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a small saucepan and simmer, uncovered, over medium heat for two minutes.
Nutrition Facts : Calories 456.9, Fat 1.3, SaturatedFat 0.2, Sodium 441.8, Carbohydrate 119.2, Fiber 5, Sugar 79.2, Protein 2.9
More about "apricotginger recipes"
30 FRESH APRICOT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SEARED APRICOT-GINGER COOLER | SAVEUR
From saveur.com
RAW APRICOT + GINGER ENERGY BARS - SO VEGAN
From wearesovegan.com
APRICOT-GINGER POUND CAKE WITH RUM GLAZE RECIPE
From foodchannel.com
42 APRICOT RECIPES THAT SHOW OFF THIS FUZZY LITTLE FRUIT
From tasteofhome.com
TIPS FOR COOKING WITH APRICOTS - THE SPRUCE EATS
From thespruceeats.com
BEST APRICOT & GINGER BISCOTTI RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.7/5 (38)
RECIPE DETAIL PAGE | LCBO
From lcbo.com
APRICOT-GINGER CHICKEN LEGS - GOOD HOUSEKEEPING
From goodhousekeeping.com
APRICOT GINGER SCONES | THE GARDEN OF EATING
From thegardenofeating.org
APRICOT-GINGER SHRUB - THE WASHINGTON POST
From washingtonpost.com
APRICOT GINGER SAUCE – SIMPLY NORMA
From simplynorma.com
APRICOT GINGER SAUCE FRUIT SAUCE 101 - HALF YOUR PLATE
From halfyourplate.ca
APRICOT-GINGER CHICKEN DINNER | BETTER HOMES & GARDENS
From bhg.com
EVERMADE FOODS | USDA AND FDA FOOD PRODUCTION | NORTHERN …
From evermadefoods.com
APRICOT-GINGER SCONES | WILLIAMS SONOMA
From williams-sonoma.com
WHAT TYPE OF FOOD DO YOU FEED AN APRICOT TREE? - SF GATE
From homeguides.sfgate.com
HOW TO EAT APRICOTS - LEAFTV
From leaf.tv
APRICOT-GINGER CHICKEN RECIPE - FOOD.COM
From food.com
APRICOT-GINGER CHEESE DANISH RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
APRICOT-GINGER ENERGY BITES - MYBERKELEYKITCHEN.COM
From myberkeleykitchen.com
APRICOT-GINGER GLAZED CHICKEN - WHAT A GIRL EATS
From whatagirleats.com
APRICOT-GINGER PINWHEELS RECIPE - EATINGWELL
From eatingwell.com
APRICOT GINGER CARROTS – FABULOUS FARE SISTERS
From fabulousfaresisters.com
APRICOT-GINGER CHICKEN | RICARDO
From ricardocuisine.com
APRICOT-GINGER BELLINIS RECIPE | MYRECIPES
From myrecipes.com
A STUNNINGLY GOOD APRICOT GINGER JAM RECIPE - VIET WORLD KITCHEN
From vietworldkitchen.com
APRICOT GINGER OATMEAL - FRESH OFF THE GRID
From freshoffthegrid.com
WHAT GOES WELL WITH APRICOTS - PRODUCE MADE SIMPLE
From producemadesimple.ca
APRICOT-GINGER SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
APRICOT-GINGER SAUCE RECIPE | MYRECIPES
From myrecipes.com
APRICOT GALETTE | LEITE'S CULINARIA
From leitesculinaria.com
APRICOT-GINGER CARROTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
You'll also love