Apricot BBQ Sauce Recipe
Apricot BBQ Sauce Recipe combines sweet apricot jam, vinegar, honey, and spices to create a flavorful and rich sauce. It offers a perfect balance of sweetness and smokiness that enhances grilled meats, vegetables, and sandwiches. Easy to prepare, this sauce brings a fresh, homemade touch to meals, making it a delicious and versatile addition to any barbecue or dish.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Airtight glass jar or container (for storing)
Ingredients
- 18 oz 510g apricot jam or apricot preserves
- ½ cup 120ml ketchup
- ¼ cup 60ml apple cider vinegar
- ¼ cup 60ml honey
- 2 Tbsp brown sugar light or dark
- ½ tsp garlic powder
- ½ Tbsp onion powder
- ½ tsp smoked paprika
- ½ tsp chilli powder
- ¼ tsp cayenne pepper adjust to taste
- Salt and freshly ground black pepper to taste
- 1 Tbsp olive oil
- 1 Tbsp Worcestershire sauce
Instructions
Start with the oil:
- Pour about a tablespoon of olive oil into a medium-sized saucepan and warm it up over medium heat.
Add the spices:
- Once the oil is hot, sprinkle in the garlic powder, onion powder, smoked paprika, chilli powder, and a pinch of cayenne. Stir everything around for about 30 seconds just enough to wake up the spices and get them fragrant.
Mix in the rest:
- Add the apricot jam, ketchup, apple cider vinegar, honey, brown sugar, and Worcestershire sauce. Stir it all together until it looks nice and smooth.
Let it simmer:
- Bring the sauce up to a gentle boil, then turn the heat down low. Let it simmer without a lid for 10 to 15 minutes, stirring every so often. It should start to thicken up a bit.
Season to taste:
- Give it a taste and add salt and black pepper if it needs a little more flavor.
Blend it (if you want):
- If you like a smooth sauce, you can blend it with an immersion blender right in the pot, or pour it into a regular blender and puree until silky.
Cool and store:
- Once it’s done, let the sauce cool down completely. Then transfer it to a sealed container and keep it in the fridge. It’ll stay good for up to two weeks.