Apricot sauce for serving with grilled food

Rating (8 ratings)


1 tin apricots (410/225 g)
40 g Dansukker Brown Sugar Dry
150 ml white wine vinegar
100 ml Dansukker Light Syrup
100 ml orange juice concentrate
100 g mild mustard
30 ml chicken stock
10 g garlic powder
20 g salt
1 g ground black pepper
0.5 g chilli flakes
5 ml liquid smoke (optional)


Liquidise the apricots or put them through a food mill. Combine all the ingredients except the liquid smoke in a saucepan and simmer for about 15 minutes or until the sauce thickens. Add the liquid smoke if using. Allow to cool. Pour into a jar or bottle. Store in the refrigerator.

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