Apricot BBQ Sauce
Apricot BBQ Sauce is a perfect twist on the classic, with the same zesty goodness but a unique fruity undertone that will elevate your grilled chicken, ribs, and even salmon.
Servings: 64 servings, Makes 4 pints
Equipment
Ingredients
- 6 cups Apricots finely chopped, pitted, unpeeled
- 1 cup onion finely chopped, about 1 large onion
- 3 Tbsp garlic finely minced
- 1-1/4 cup honey
- 3/4 cup cider vinegar
- 1 Tbsp Worcestershire sauce
- 2 tsp dried hot pepper flakes
- 2 tsp dry mustard
- 2 tsp salt
Instructions
- Prepare canner and sterilize jars.
- In a large saucepan, combine apricots, onion, garlic, honey, cider vinegar, Worcestershire sauce, hot pepper flakes, mustard, and salt. Bring to a boil.
- Reduce heat and simmer, stirring frequently for 25 minutes until the sauce thickens. Optionally, puree with a food processor or immersion blender.
- Ladle the hot sauce into sterilized jars, leaving 1/2-inch headspace. Remove air bubbles and wipe the rims clean.
- Seal jars with lids and process in a boiling water bath canner. Half pints are processed for 15 minutes and pints for 20, if below 1,000 feet in elevation. Adjust times for higher altitudes.
- Allow jars to cool completely, check seals, and store in a cool, dark place.
Notes
Altitude adjustments are as follows:
For 0 to 1,000 feet: process half pints for 15 minutes and pints for 20 minutes.
For 1,001 to 3,000 feet: process half pints for 20 minutes and pints for 25 minutes.
For 3,001 to 6,000 feet: process half pints for 25 minutes and pints for 30 minutes.
For 6,001 and above: process half pints for 25 minutes and pints for 30 minutes.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 77mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg