Apricot BBQ Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Course
Condiments
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Cuisine
American
Apricot BBQ Sauce
Description
Apricot BBQ Sauce starts by simmering fresh or chopped apricots with tomato sauce, sweeteners like honey and packed brown sugar, and acidic apple cider vinegar. Worcestershire sauce adds depth, while seasonings such as onion powder, garlic powder, smoked paprika, salt, and pepper enrich the flavor profile. The sauce is cooked with the lid slightly ajar, stirred frequently to prevent sticking and burning, until the apricots soften and can be mashed to the desired texture, either leaving some chunks or fully smooth.
The sauce is simmered further until it reaches preferred thickness, then cooled before storing in airtight jars. Its sweet and smoky notes make it particularly good for barbecuing and grilling, where it can be applied as a glaze or served alongside cooked meats.
Ingredients
- 6 apricot chopped small, large, or 8-10 smaller ones
- 1 tomato sauce 7.2 ounce can
- 4 Worcestershire sauce dashes
- 2 tablespoons honey
- 1/4 cup brown sugar packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt to taste
- black pepper to taste
Instructions
- 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.
User Reviews
Overall Rating
5
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