SPICED APRICOT GINGER PRESERVES
Four ingredients and 15 minutes is all you need to make this apricot and ginger preserves - a spiced condiment!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Mix all ingredients in 1-quart saucepan.
- Heat to boiling; boil 1 minute, stirring occasionally.
- Spoon into gift jar. Store covered in refrigerator up to 2 months.
Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tabespoon, Sodium 10 mg
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 PRESERVES
Apricot is one of my favorite jams, whenever I see decent apricots in the stores, I buy at least 4 pounds, and put this jam up, once or twice a year.
Provided by Tuck Burnette
Categories Very Low Carbs
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
- Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
- Season them with a pinch of salt and a squeeze of lemon.
- Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
- Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
- In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
- Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
- Bottle and process for 7 minutes.
- Enjoy.
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.
APRICOT GINGER GLAZE FOR SALMON
1 tbsp. Shallots, minced. 1 tbsp. Ginger, minced. 1 tbsp. Sesame Oil. 10 oz. Apricot Preserves. 1/4 c. Lite Soy Sauce. 1 tbsp. Chilli Paste. Heat sesame oil in a sauce pan and lightly saute shallots and ginger. Add apricot preserves and lightly cook until melted. Add soy sauce and chilli paste. Brush over cooked salmon. store in refrigerator for 1 month.
Provided by toddleber
Categories Asian
Time 20m
Yield 1 1/4 Cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat sesame oil in a sauce pan and lightly saute shallots and ginger.
- Add apricot preserves and lightly cook until melted.
- Add soy sauce and chilli paste.
- Brush over cooked salmon.
- Store in refrigerator for 1 month.
Nutrition Facts : Calories 192.8, Fat 2.5, SaturatedFat 0.3, Sodium 710.8, Carbohydrate 44.5, Fiber 0.4, Sugar 29.2, Protein 1.9
APRICOT GINGER PORK CHOPS
Make and share this Apricot Ginger Pork Chops recipe from Food.com.
Provided by Kitcharen
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the preserves, soy sauce, ginger and water. Reserve 1/4 cup.
- Marinate the pork chops in the mixture for one hour turning once to make sure all of the pork gets seasoned. Do not use a metal bowl to marinate.
- Remove chops from marinade and place on a broiler pan previously sprayed lightly with non-stick cooking spray. Discard used marinade.
- Broil the pork chops about 5 inches from heat until juices run clear (about 4-5 minutes each side).
- Spoon or brush the reserved mixture on the pork chops and broil for one minute longer.
- Serve.
- Always make sure pork is fully cooked before eating!
Nutrition Facts : Calories 339, Fat 12.9, SaturatedFat 4.5, Cholesterol 124, Sodium 348.4, Carbohydrate 13.4, Fiber 0.1, Sugar 8.8, Protein 40.5
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.
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