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Who knew apricot jam made such a perfect BBQ sauce base? We especially recommend this recipe for pork ribs, but any meat will do.
- 1/2 cup apricot jam
- 1 medium-sized brown onion, grated
- 2 tablespoons oil
- 1 cup apricot nectar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 10 drops Tabasco sauce
If the jam has large pieces of fruit, push through a sieve or puree in a food processor; measure after pureeing.
In a saucepan, cook the onion gently in the oil for 5 minutes. Add the remaining ingredients, stirring often until the jam has melted. Reduce the heat and simmer gently for 10 minutes.
Use as a sauce to accompany pork, chicken, lamb or veal, or as a baste for these meats (thin down with a little water or apricot nectar if necessary). Sauce will keep for 2-3 weeks in a sealed jar in the refrigerator.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
37 calories; 1g total fat; 0mg cholesterol; 18mg sodium; 7g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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