Prep 10 mins
Cook 30 mins
Posted for ZWT7- The South Pacific Islands. This is the sauce to go with White Meat Drumsticks which I posted earlier. Found on alleasyrecipes.com.
- 1 cup dried apricot
- 1 cup water
- 1⁄2 cup cider vinegar
- 1⁄4 cup sugar
- 2 tablespoons honey
- 1 teaspoon paprika
- 1⁄4 teaspoon salt
- In a heavy 1- to 1 1/2- quart saucepan, combine the apricots and water and bring to a boil over high heat. Reduce the heat to the lowest possible point, cover tightly, and simmer for about 30 minutes, or until the apricots are soft and have absorbed almost all of the liquid in the pan. Watch carefull for any signs of burning.
- Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl.
- Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth. Cover tightly and refrigerate until ready to use. (The sauce can be kept in the refrigerator for 2 or 3 months.).
- Spicy apricot sauce is traditionally served with white meat drumsticks but also may be used as a condiment with other fried or roasted meats and fowl.
This sauce came out very thick. Fits with chicken, but wild meat too.
Thanks a lot.
Done for ZWT7