Apricot Mojo Sauce Recipes

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.

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 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).

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 MOJO SAUCE

Steps:

• Pit apricots and in a blender purée with remaining ingredients until smooth. Season sauce well with salt.

PORK CHOPS IN ORANGE-APRICOT SAUCE

Steps:

• Wash pork chops and pat dry.
• Season with salt and pepper to taste.
• In a large skillet heat the olive oil and add pork chops.
• Brown well, turning once or twice.
• While meat is browning, mix together remaining ingredients.
• Transfer meat to the crockpot.
• Pour the orange juice mixture into the skillet and stir quickly to deglaze pan.
• Continue to stir until mixture is thoroughly blended.
• Pour mixture over meat, cover and cook on low for 6 hours.
• Remove pork chops from broth, cut orange slices to the center, twist and arrange a slice on each of the chops.
• Serve on a bed of jasmine rice.

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.