Apricot Orange Sauce Food

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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

SCRIPPELLE RIBBONS WITH APRICOT-ORANGE SAUCE



Scrippelle Ribbons With Apricot-Orange Sauce image

Make and share this Scrippelle Ribbons With Apricot-Orange Sauce recipe from Food.com.

Provided by under12parsecs

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 -12 crepes (called scripelle in the recipe, cooked and cooled)
1 cup sugar
2 tablespoons butter, softened
1 cup apricot preserves
2 tablespoons lemon juice, freshly squeezed (1 lemon)
1/4 cup orange juice, freshly squeezed (1 orange)
1 cup heavy cream, chilled, whipped to soft peaks, for garnish
1/4 cup pine nuts, toasted (for garnish)

Steps:

  • You will need a heavy-bottomed nonstick skillet or sauté pan, 10-inch diameter or wider.
  • To make the ribbons: Stack three or four cooled scrippelle evenly, and roll them up into a cylinder, about the size of a cigar. With a sharp knife, slice the roll crosswise every 2/3 inch (for thin strips like tagliatelle) or every inch (for wider strips, like fettuccine). Separate and unfurl the cut pieces into ribbons. Continue to slice up all the scrippelle this way.
  • Put the sugar in the skillet, pour 1/3 cup water over it, and shake the pan a bit to spread out the moistened sugar. Set the skillet over medium-high heat, and, without stirring, let the sugar dissolve into a syrup and come to a boil. Don't stir or shake the pan as it bubbles away, evaporating all the water and nearing the temperature of caramelization-this can take 10 minutes or more. Have the remaining sauce ingredients (butter, apricot preserves, and citrus juices) near at hand, as well as a long wooden spoon for stirring, and thick kitchen towels for holding the pan.
  • When the syrup bubbles become noticeably thicker, watch closely for it to take on color, usually near the edge of the skillet. At the first signs of darkening, lower the heat and swirl the syrup, so it caramelizes evenly to a deep-golden color. Still over low heat, drop in the butter and the apricot preserves, and stir steadily as they melt into the caramel. Pour in the lemon and orange juices, stirring carefully, because the caramel will bubble and splatter.
  • Raise the heat, and bring the sauce back to a boil, stirring steadily. Adjust the heat to keep it at a simmer, and drop in the scrippelle ribbons. Toss and tumble the strips with tongs or long-handled utensils, for a minute or more, until they're heated through and glazed all over with the caramel sauce.
  • Turn off the heat, lift out one serving of ribbons, and drop it onto a dessert plate-giving the ribbons twist as you release them to make a pretty nestlike mound. Top each serving with a big spoonful of whipped cream and a scattering of pine nuts. Drizzle any sauce left in the skillet over and around the ribbons, and serve right away.

Nutrition Facts : Calories 472.5, Fat 22.5, SaturatedFat 11.8, Cholesterol 64.5, Sodium 70.8, Carbohydrate 70.9, Fiber 0.4, Sugar 57.7, Protein 2.1

APRICOT ORANGE-GLAZED DUCK



Apricot Orange-Glazed Duck image

Provided by Food Network

Time 2h52m

Yield 12 servings

Number Of Ingredients 12

6 ducks, 5 to 6 pounds each
4 3/4 cups apricot-orange glaze, recipe follows
1/4 cup reserved duck fat (from duck drippings)
6 cups duck or chicken stock
4 cups apricot-orange glaze, recipe follows
2/3 cup, plus 3 tablespoons flour
Salt and freshly ground black pepper
2 cups apricot preserves
2 cups orange preserves
4 cups maple syrup
1/2 cup brandy
6 tablespoons Grand Marnier or Triple Sec

Steps:

  • Rinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight.
  • Preheat the oven to 500 degrees.
  • Place the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting.
  • Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe.
  • Cooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through.
  • Place one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes.
  • Meanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste.
  • In a large bowl, combine all the ingredients and mix well.;

BEETS IN ORANGE/APRICOT SAUCE



Beets in Orange/apricot Sauce image

We love beets...DH doesn't really care for sweet vegies..but I love them!! This is one I throw together..I save 1/2 lb plain for DH...and this is what I do to mine

Provided by katie in the UP

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 4

1/2 lb small fresh beet
1 orange
1/2 cup apricot preserves
Grand Marnier

Steps:

  • Cook the beets until tender in boiling salted water, drain, slip the beet skins off with your fingers.
  • Zest and segment the orange, remove the pith and seeds.
  • In a small sauce pan heat the apricot preserves and mix in the orange segments with the liqueur, simmer for a couple of minutes.
  • Place the beets in a serving dish, smother with sauce and garnish with orange zest.
  • This actually is plenty for 2 -- I generally freeze half.

APRICOT ORANGE MARMALADE



Apricot Orange Marmalade image

Make and share this Apricot Orange Marmalade recipe from Food.com.

Provided by Dienia B.

Categories     Low Protein

Time 1h30m

Yield 4 1/2 pints

Number Of Ingredients 3

2 navel oranges
4 1/2 cups pitted sliced unpeeled apricots
3 cups sugar

Steps:

  • Coarsely grate and keep the zest.
  • Separate the orange segments.
  • Combine orange segments (minus membranes), zest, apricots and sugar.
  • Bring to a boil over medium heat.
  • When mixture begins to boil, start mashing.
  • Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
  • Hot pack and seal.
  • Hot water bath 15 minutes.

PORK CHOPS IN ORANGE-APRICOT SAUCE



Pork Chops in Orange-Apricot Sauce image

Make and share this Pork Chops in Orange-Apricot Sauce recipe from Food.com.

Provided by PaulaG

Categories     Pork

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 center-cut pork chops (1/2 to 3/4 inch thick)
salt and pepper
1 teaspoon olive oil
1/2 cup orange juice
2 tablespoons tomato paste
1 tablespoon apricot preserves
4 -5 dried apricot halves, finely chopped
1 teaspoon grated orange zest
1 orange, sliced
cooked jasmine rice

Steps:

  • Wash pork chops and pat dry.
  • Season with salt and pepper to taste.
  • In a large skillet heat the olive oil and add pork chops.
  • Brown well, turning once or twice.
  • While meat is browning, mix together remaining ingredients.
  • Transfer meat to the crockpot.
  • Pour the orange juice mixture into the skillet and stir quickly to deglaze pan.
  • Continue to stir until mixture is thoroughly blended.
  • Pour mixture over meat, cover and cook on low for 6 hours.
  • Remove pork chops from broth, cut orange slices to the center, twist and arrange a slice on each of the chops.
  • Serve on a bed of jasmine rice.

Nutrition Facts : Calories 271.9, Fat 13, SaturatedFat 4.6, Cholesterol 71.4, Sodium 115.1, Carbohydrate 14.1, Fiber 1.5, Sugar 10.3, Protein 24.2

PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO



Pheasant breast à l'orange with dried apricots & prosciutto image

This sophisticated recipe is full of bold and interesting flavours, perfect for a romantic evening in

Provided by Thomasina Miers

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12

2 skinless pheasant breasts
6 plump, juicy dried apricots
12 rashers thinly sliced prosciutto or streaky bacon
4 thyme sprigs
knob of butter
2 tbsp olive oil
50g watercress
squeeze of orange juice
zest and juice 2 oranges
1in cinnamon stick (or 1 tsp ground)
1 tsp honey
3 tbsp soy sauce

Steps:

  • Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
  • Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
  • Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.

Nutrition Facts : Calories 549 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 57 grams protein, Sodium 6.51 milligram of sodium

GLAZED BOURBON-ORANGE POUND CAKE WITH APRICOT-ORANGE SAUCE



Glazed Bourbon-Orange Pound Cake With Apricot-Orange Sauce image

The bourbon heightens the orange and apricot flavors of the cake, rather than making the cake taste of alcohol. I got the recipe from a cooking.com email.

Provided by ddav0962

Categories     Dessert

Time 1h40m

Yield 10 , 10 serving(s)

Number Of Ingredients 11

1 1/2 cups sugar
1 1/4 cups unsalted butter, room temperature
2 tablespoons grated orange zest
1 teaspoon salt
5 large eggs
1/3 cup Bourbon
2 1/4 cups all-purpose flour
2 1/2 cups apricot jam
1/2 vanilla bean, halved lengthwise
5 tablespoons orange juice
3 tablespoons Bourbon

Steps:

  • FOR CAKE: Preheat oven to 350 degrees F. Butter 9-inch-diameter cake pan with 2-inch high sides. Line bottom of cake pan with parchment paper; butter paper.
  • Using electric stand mixer and paddle attachment, beat sugar, butter, orange zest and salt in large bowl on medium speed until light and fluffy. Beat in eggs one at a time. Gradually beat in bourbon. Add flour and beat just until blended. Transfer batter to prepared pan.
  • Bake until tester inserted into center of cake comes out clean, about 50 minutes. Transfer pan to cooling rack.
  • Meanwhile, combine jam and vanilla bean in heavy small saucepan. Melt jam. Strain. Cool completely. Stir in orange juice and bourbon. Pour 1/2 cup glaze over cake, let stand 5 minutes. Pour another 1/2 cup glaze over cake. Cool 10 minutes. Turn cake out onto rack. Place cake right side up on rack and cool cake completely.
  • Cut cake into wedges. Transfer cake wedges to plates. Drizzle remaining sauce over and around cake and serve.

Nutrition Facts : Calories 689.9, Fat 25.9, SaturatedFat 15.4, Cholesterol 154, Sodium 304.3, Carbohydrate 104.2, Fiber 1.1, Sugar 65.5, Protein 6.9

APRICOT-ORANGE CHICKEN BAKE



Apricot-Orange Chicken Bake image

Delicious chicken variation, not too fancy. I made this for my elderly mother-in-law from The America's Test Kitchen Family Cookbook of 2006, and it cries out to be featured in my First Day of Spring celebration.

Provided by KateL

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts, trimmed (6-8 ounces each)
salt and pepper, to taste
2/3 cup apricot preserves
1/2 cup dried apricot, chopped
1/2 cup orange juice
1/4 cup honey
1 tablespoon cider vinegar
1 tablespoon soy sauce
2 teaspoons curry powder
1 teaspoon Tabasco sauce
1 teaspoon cornstarch
1 tablespoon water
1/3 cup sliced almonds

Steps:

  • Adjust an oven rack to the upper position and heat the oven to 450 degrees Fahrenheit.
  • Coat 9 by 13-inch baking dish lightly with vegetable oil spray.
  • Pat the chicken dry with paper towels, then season with salt and pepper.
  • Lay the chicken in prepared 9 by 13-inch baking dish.
  • Whisk the apricot preserves, dried apricot pieces, and orange juce into the saucepan with the honey, vinegar, soy sauce, curry powder, and Tabasco sauce, over medium-high heat.
  • Simmer, whisking often, until the mixture has thickened, about 8 minutes.
  • Quickly dissolve the cornstarch in the water, then whisk into the honey mixture.
  • Pour the apricot-orange sauce over the chicken, then sprinkle with the almonds.
  • Bake until the chicken registers 160 degrees on an instant-read thermometer, 15-18 minutes.

Nutrition Facts : Calories 430.1, Fat 5.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 360.6, Carbohydrate 68.2, Fiber 2.7, Sugar 48.8, Protein 30.7

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