Apricot Sweet and Sour Sauce
Apricot Sweet and Sour Sauce
Ingredients
- 1/2 cup dried apricots, halved
- 1/2 cup granulated sugar
- 1/2 cup white vinegar
- 1/2 cup pineapple juice
- 2 tablespoons soy sauce
- 1/4 cup ketchup
Instructions
- 1
In a medium saucepan, combine the halved dried apricots, granulated sugar, and white vinegar.
⏱️ 2 min
- 2
Bring the mixture to a rolling boil over high heat, stirring continuously until the sugar has completely dissolved. Continue to boil, stirring occasionally, until the vinegar has reduced its volume by approximately half. This should take about 5-7 minutes.
⏱️ 7 min
- 3
Reduce the heat to medium-low. Stir in the pineapple juice, soy sauce, and ketchup. Mix all ingredients well to combine.
⏱️ 2 min
- 4
Bring the sauce to a gentle simmer. As the sauce simmers and the apricots soften, use the back of a spoon or a potato masher to gently smash some of the softened apricots directly in the pot. This will help release their flavor and natural sweetness into the sauce.
⏱️ 5 min
- 5
Continue to simmer the sauce for an additional 2 to 3 minutes, or until it has slightly thickened. Remember, the sauce will thicken further as it cools.
⏱️ 3 min
- 6
Carefully remove any remaining whole apricot pieces from the sauce, if desired, for a smoother consistency. Alternatively, leave them in for added texture.
⏱️ 1 min
- 7
Remove the saucepan from the heat and allow the sweet and sour sauce to cool completely to room temperature. This will take approximately 30 minutes, during which time the sauce will continue to thicken.
⏱️ 30 min
- 8
Serve with chicken nuggets, spring rolls, or your favorite appetizers. Store any leftover sauce in an airtight container in the refrigerator for up to 1 week.
Kitchen Tools
Nutrition Facts (per serving)
Apricot Sweet and Sour Sauce
- 1/2 cup dried apricots, halved
- 1/2 cup granulated sugar
- 1/2 cup white vinegar
- 1/2 cup pineapple juice
- 2 tablespoons soy sauce
- 1/4 cup ketchup
Instructions
- 1
In a medium saucepan, combine the halved dried apricots, granulated sugar, and white vinegar.
⏱️ 2 min - 2
Bring the mixture to a rolling boil over high heat, stirring continuously until the sugar has completely dissolved. Continue to boil, stirring occasionally, until the vinegar has reduced its volume by approximately half. This should take about 5-7 minutes.
⏱️ 7 min - 3
Reduce the heat to medium-low. Stir in the pineapple juice, soy sauce, and ketchup. Mix all ingredients well to combine.
⏱️ 2 min - 4
Bring the sauce to a gentle simmer. As the sauce simmers and the apricots soften, use the back of a spoon or a potato masher to gently smash some of the softened apricots directly in the pot. This will help release their flavor and natural sweetness into the sauce.
⏱️ 5 min - 5
Continue to simmer the sauce for an additional 2 to 3 minutes, or until it has slightly thickened. Remember, the sauce will thicken further as it cools.
⏱️ 3 min - 6
Carefully remove any remaining whole apricot pieces from the sauce, if desired, for a smoother consistency. Alternatively, leave them in for added texture.
⏱️ 1 min - 7
Remove the saucepan from the heat and allow the sweet and sour sauce to cool completely to room temperature. This will take approximately 30 minutes, during which time the sauce will continue to thicken.
⏱️ 30 min - 8
Serve with chicken nuggets, spring rolls, or your favorite appetizers. Store any leftover sauce in an airtight container in the refrigerator for up to 1 week.