Apricot Sweet Sour Sauce Recipes

SWEET AND SOUR APRICOT SAUCE

Steps:

• Rinse and trim the pepper, then cut in half.
• Peel the garlic and ginger. Rinse the chili and remove the stalk. Add the pepper, ginger, garlic, and chili to a mortar and crush together. Add to a saucepan, and mix in the broth, vinegar, and jam. Bring to a boil. Mix the cornstarch with 3 tablespoons of water. Add to the sauce, return to a boil, and stir until thickened. Season to taste with salt.

APRICOT SWEET & SOUR SAUCE

Steps:

• Place all the ingredients in a nonreactive saucepan over medium-high heat.
• Bring to a low boil, reduce heat to low, cover and simmer for 25 minutes.
• Transfer to a blender and blend thoroughly.
• Cool and refrigerate.
• Can keep for 3 weeks.

APRICOT SWEET AND SOUR SAUCE: RECIPE - (3.3/5)

Steps:

• Combine all ingredients using a blender, mixer or the steel knife of a food processor. Refrigerate leftovers, they keep indefinitely. This sauce IS also good with spareribs or chicken.

SWEET AND SOUR JAM - NOT JUST FOR CHICKEN

Steps:

• Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
• Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
• Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.

EASY SWEET AND SOUR SAUCE

Steps:

• Combine first 6 ingredients in a small saucepan on low-medium heat.
• Stir often, until sugar dissolves.
• Add habanero sauce if using.
• Serve!

PINEAPPLE SWEET AND SOUR SAUCE

Steps:

• Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
• Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

APRICOT SWEET AND SOUR MEATBALLS

Steps:

• Heat oven to 375°F. Spray 15 x10-inch pan with sides with cooking spray.
• Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. Shape into 1-inch meatballs; place in pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear; drain.
• In 2-quart saucepan, mix preserves, hoisin sauce, vinegar and red pepper. Cook over medium-low heat, stirring occasionally, until hot. Add drained meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail toothpicks.