Asian Ginger Apricot Sauce/GlazePrep: 10 min Cook: 30 min Servings: 8by Bob Vincent126 recipes>
This recipe is adapted from one by Julie Campoy in her book Julienne. The original called for more Asian chili garlic sauce which is very spicy. Since my wife doesn't care for really hot spices I cut back on it some. For me the more heat the better; but like they say--"Happy wife, happy life." This sauce is good on almost anything. It can be used hot as a finishing sauce or cold it makes an excellent glaze for grilled fish, chicken, pork or beef. The sauce stores well refrigerated and freezes well if made in larger batches.
- 1 cup apricot nectar
- 3/4 cup dry white wine
- 1/2 cup dried apricots, quartered
- 1/4 cup sugar
- 1/4 cup water
- 1/8 cup minced peeled fresh ginger
- 1 1/2 tsp Asian chili garlic sauce (or to taste)
- Combine all the ingredients in a heavy saucepan. Bring the mixture to a boil. Reduce heat to low, cover and simmer until apricots are very tender and the liquid reduces slightly, about 30 minutes.
- Cool slightly. Puree the sauce in a blender until very smooth.
- Use now or refrigerate for use later.
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