Apricot-Ancho Barbecue Glaze

Submitted by The Culinary Institute of America - low cholesterol, low-fat, and gluten-free. Couldn't pass this up as I love Ancho chilies for their earthy depth of flavor vs. heat and the combination of chilies and apricots sounded delicious.

• Ready In: 25 mins
• Yields: 4 cups

Ingredients

• 6  slices bacon, chopped
• 1 1⁄2 cups yellow onions, small dice
• 1  tablespoon garlic, minced
• 3⁄4 cup ketchup
• 3⁄4 cup  orange juice
• 3⁄4 cup dark brown sugar, packed
• 1⁄4 cup malt vinegar
• 2  ancho chilies, diced
• 1  teaspoon paprika
• 1  teaspoon dry mustard
• 1  teaspoon Tabasco sauce
• 1  teaspoon cayenne pepper
• 2  teaspoons salt
• 1  teaspoon ground black pepper
• 1  cup apricot (canned, drained)

Directions

1. Saute the bacon in a large saute pan over medium heat until almost crisp, about 4 minutes. Add the onions and saute until browned, about 5 minutes. Add the garlic and saute until aromatic, about 1 minute.
2. Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
3. Transfer the sauce to a blender and secure lid. Turn machine on and slowly increase speed to high. Blend for 30 seconds, until relatively smooth.
4. The glaze is ready to use, or it can be cooled and stored in a covered container in the refrigerator for up to a week.