Apricot Rum Bbq Sauce Recipes

APRICOT BBQ SAUCE

Steps:

• Add all ingredients to a medium saucepan on medium-high heat. Give it a stir. Bring it to a boil, and then reduce the heat to medium-low. Cover it with the lid slightly ajar. Let it simmer for 20 minutes, giving it a stir every 5-10 minutes or so, just to prevent it from burning on the bottom.
• After about 20 minutes, the apricots should be very soft. Using a potato masher or whatever works for you, mash the apricots down if you do not want whole apricot pieces in your sauce. Give it a taste and adjust seasonings as needed (or add more sugar or vinegar to adjust taste). Cover again, with the lid slightly ajar, and continue simmering the sauce for another 20 minutes or so, again stirring every 5-10 minutes.
• If the sauce looks thick enough for your tastes, remove it from the heat and let it cool for at least 20 minutes prior to transferring it to airtight jars. The sauce should keep for about a week in the fridge.

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.

APRICOT BARBECUE SAUCE

Steps:

• Place ingredients into pan and heat over a low flame until slightly thickened.
• Brush over sausages while cooking if desired & serve the rest as an accompaniment.

PULLED PORK SANDWICHES WITH APRICOT BOURBON BARBECUE SAUC

Steps:

• To Make the Coleslaw
• Mix all ingredients except the coleslaw mix with a whisk until smooth.
• Put coleslaw mix in a large mixing bowl; pour on the dressing and mix well to combine. Chill for at least an hour before serving..
• To Make the Pork
• Put the tenderloin into a crock-pot and cover with the Dr. Pepper. Cook on low for 7-8 hours. (I wanted to cook mine overnight so did it on the lowest setting of warm for 10 hours.
• Remove from the crockpot and dispose of the Dr. Pepper. Allow to cool a bit until it can be handled.
• Put the meat on a cutting board and using 2 forks, shred the meat, Start by putting your forks in the center and pull them both to the outer edge of the meat; It should come apart easily; if it does not, it needs to be cooked longer.
• To Make the Sauce
• Melt the butter in a 3 qt heavy saucepan over medium heat. Add the chopped onions and saute for at least 5 minutes until they start to brown.
• Add the garlic and cook until fragrant, approximately 1 minute.
• Add the remainder of the ingredients except for 1 Tbsp of bourbon. Cook for 20-30 minutes on low until well blended and thickened. Remove from heat and add the remaining Tbsp of bourbon. Mix well.
• Cool slightly and add to the shredded pork. Depending on how much pork you have, you may have extra sauce; store any extra in fridge.
• To Prepare the Sandwich
• Layer pork and sauce on a fresh bun, top with a big spoonful of coleslaw and top with top of hamburger bun. Serve with additional slaw and chips.

APRICOT-CHILI GLAZE FOR CHICKEN

Steps:

• Gather the ingredients.
• In a medium saucepan, heat olive oil over medium heat.
• Add grated onion and cook for 1 minute, stirring constantly.
• Add garlic and cook for another minute.
• Add remaining ingredients and allow to bubble up slightly.
• Reduce heat and simmer through for 5 minutes, stirring often.
• Once ingredients have formed a glaze-like consistency, remove the pan from heat and allow to cool before using.

APRICOT-RUM BBQ SAUCE

Steps:

• Over medium-high heat, saute minced onion and ginger in 1 tablespoon olive oil in a saucepan until soft, about 5 minutes.
• Add rest of ingredients and bring to a boil. Reduce heat and simmer 20 minutes or until thickened.