Apricot Sauce (photo by ali bayram ozdemir, stock.xchng)

Apricot Sauce

Published in Sauces

This is a superb sauce with plain chicken of any kind – roast, grilled etc.

Ingredients:

  • 25 g butter
  • 85 g sliced shallots
  • 1 garlic clove, crushed
  • 1 tsp cinnamon
  • 1 tsp coriander
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 tsp light soft brown sugar (demerara)
  • 50 g dried apricots, chopped
  • 200 ml chicken stock
  • 1 tbl chopped mint

Preparation:

  • Cook shallots in butter, adding garlic after a few minutes.
  • Add sugar and spices and cook a couple of minutes longer, stirring constantly.
  • Add apricots and stock and simmer until apricots are falling-apart soft.
  • Add the mint then blitz to a smooth sauce.
  • Thin with a little extra stock if the sauce seems too thick.

Notes:

  • Spring onions, or a little very thinly sliced onion can be used in place of the shallots.
  • Unless the apricots are very fresh and soft, chop them up and soak them in water to cover for an hour or so. You can then use this water to thin the sauce if it needs thinning.
  • Beef stock may be used in place of the chicken stock, but its flavour will tend to overpower the apricots.

Makes about 1 cup.

Primary Ingredients: , , , , , ,

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