Apricot Sauce Food

APRICOT SAUCE RECIPE

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.

APRICOT SAUCE

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

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).

SHEET-PAN SALMON WITH SWEET POTATOES & BROCCOLI

Steps:

• Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
• Combine mayonnaise and chili powder in a small bowl. Set aside.
• Toss sweet potatoes with 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl.
• Spread on the prepared baking sheet. Roast for 15 minutes.
• Meanwhile, toss broccoli with the remaining 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in the same bowl.
• Remove the baking sheet from oven. Stir the sweet potatoes and move them to the sides of the pan. Arrange salmon in the center of the pan and spread the broccoli on either side, among the sweet potatoes.
• Spread 2 Tbsp. of the mayonnaise mixture over the salmon.
• Bake until the sweet potatoes are tender and the salmon flakes easily with a fork, about 15 minutes.
• Meanwhile, add lime zest and lime juice to the remaining 1 Tbsp. mayonnaise; mix well.
• Divide the salmon among 4 plates and top with cheese and cilantro.
• Divide the sweet potatoes and broccoli among the plates and drizzle with the lime-mayonnaise sauce. Serve with lime wedges and any remaining sauce.

PORK WITH APRICOT SAUCE

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.

30 FRESH APRICOT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an apricot dish in 30 minutes or less!

SMOKY APRICOT HOT SAUCE

Steps:

• Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
• Transfer mixture to a blender and add apricot preserves; puree until smooth.
• Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.

APRICOT AMARETTO SAUCE

Steps:

• Melt the butter in a sauce pan. Add the jam and allow it to melt into the butter. Add the amaretto and blend in. Let simmer for 5 minutes.

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

APRICOT SAUCE

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.)

APRICOT SAUCE

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.