Apricotsauce Recipes

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APRICOT SAUCE RECIPE



Apricot Sauce Recipe image

Skip the Chinese plum sauce and make this tangy apricot sauce instead.

Provided by Spruce Eats Staff

Categories     Sauces

Time 1h

Number Of Ingredients 7

2 pounds fresh apricots
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon low-sodium soy sauce
1/2 teaspoon red pepper flakes
1/2 tablespoon salt
1/2 cup apple cider vinegar

Steps:

  • Gather the ingredients.
  • Prepare a water bath canner and 4 (1/2-pint) canning jars.
  • Halve, pit and chop the apricots.
  • Combine all ingredients in a large saucepan or Dutch oven.
  • Bring to a boil. Reduce heat.
  • Cook until thick, with a syrup-like consistency. This will take anywhere from 20 minutes to an hour.
  • If desired, purée the sauce using an immersion blender.
  • Ladle into hot, clean jars leaving about 1/4-inch head space.
  • Top with the 2-piece lids and rings, and process in a water bath canner for 15 minutes.

Nutrition Facts : Calories 24 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 59 mg, Sugar 6 g, Fat 0 g, ServingSize About 4 half pints (64 servings), UnsaturatedFat 0 g

APRICOT SAUCE



Apricot Sauce image

Here's a simple, easy-to-make sauce that I've had for over 25 years. I usually use canned, unpeeled apricot halves. My family finds it great tasting, warm or chilled over ice cream, sherbert, pound cake, waffles, pancakes, or.....

Provided by Sydney Mike

Categories     Fruit

Time 10m

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 6

2 tablespoons cornstarch
1/2 cup sugar
1 1/2 cups apricot nectar
1 tablespoon lemon juice
3/4 teaspoon almond extract
1 cup apricot halves, drained, chopped

Steps:

  • In a sauceman, blend the cornstarch & sugar, then add the nectar.
  • Heat, stirring constantly, until thickened.
  • Remove from the heat & add the rest of the ingredients & mix well.
  • Serve warm or chilled.

APRICOT SAUCE



Apricot Sauce image

Categories     Sauce     Apricot     Chill     Simmer

Yield makes about 1/2 cup

Number Of Ingredients 2

1 cup (250g) apricot puree
2 tablespoons (30g) water

Steps:

  • Put the apricot puree and water in a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer gently, stirring often with a heatproof rubber scraper, until reduced by half. Don't let this scorch.
  • Cover with plastic wrap and chill for at least 2 hours before serving.

APRICOT SAUCE



Apricot Sauce image

This is a wonderful, golden sauce, served over meringues in Portugal. Actually, it is good over almost anything. Another treasure from Jean Anderson's "Food of Portugal" Most of the time is totally passive--soaking time for the fruit.

Provided by Chef Kate

Categories     Sauces

Time 3h45m

Yield 3 cups

Number Of Ingredients 7

1/2 lb dried apricot
3 1/2 cups cold water
1 cinnamon stick, broken in several pieces
1 large lemon, zest of
2 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon unsalted butter

Steps:

  • Place the apricots in a heavy saucepan with the water, the cinnamon sticks and the lemon zest, cover, and let stand at room temperature for three hours.
  • Set over medium heat, bring to a simmer, reduce heat and simmer gently, covered for 35 to 40 minutes until the apricots are very soft.
  • Remove from heat and discard the cinnamon sticks and the lemon peel.
  • Using an immersion blender (or, if you prefer a blender or food processor, but the stick blender is so much easier), puree the apricots and the cooking liguid.
  • Add the lemon juice, sugar and butter to the apricot mixture in the saucepan and return to low heat, simmering the mixture uncovered, stirring occasionally, for about ten minutes.
  • Cool to room temperature before serving (and try to resist constant tasting).

APRICOT SAUCE



Apricot Sauce image

Categories     Sauce     Fruit     Apricot     Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 4

2 cups (or more) water
2/3 cup sugar
2/3 cup dried apricot halves (about 3 ounces)
1 teaspoon vanilla extract

Steps:

  • Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

PORK WITH APRICOT SAUCE



Pork with Apricot Sauce image

Kris Wells of Hereford, Arizona dresses up pork tenderloin with a sweet apricot sauce mildly seasoned with ginger. It makes an impressive entree, yet leaves plenty of extra pork for meals later in the week. "The sauce is also good on baked ham," Kris adds.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings (2 cups sauce) plus 2-1/2 pounds leftover pork.

Number Of Ingredients 8

4 pork tenderloins (1 pound each)
1 jar (12 ounces) apricot preserves
1/3 cup lemon juice
1/3 cup ketchup
1/4 cup sherry or chicken broth
3 tablespoons honey
1 tablespoon soy sauce
1/8 to 1/4 teaspoon ground ginger

Steps:

  • Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.

Nutrition Facts : Calories 538 calories, Fat 10g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 454mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 61g protein.

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