APRICOT GINGER BARBECUE SAUCE
What to do when you’re moving and want to clear out some cupboards. You make barbecue sauce.
I had one jar of unopened apricot preserves, 4 lonely garlic cloves, and 2″ length of fresh ginger and some golden corn syrup (which I never use any more but has been hanging around forever because unpasteurized honey is now my go to sweetener of choice). A few tablespoons of soya sauce were left in my Bragg Aminos bottle and a slurp of sesame oil and hot sauce rounded out the ingredients list.
Two bottles emptied and in the recycle bin and one retained to hold the cooled sauce.
Really delicious stirred into pulled chicken or pork then crisped up on the barbecue or oven for carnitas.
(my recipe for carnitas here)
Super tasty addition slathered on grilled shrimp, salmon or as I did for tonight’s supper on little meatballs.
How about trying it on those double porker bacon wrapped tenderloin bites (recipe here)
The rest of the sauce is now onboard for future grilling experiences…thinking ribs or chicken.
- 2 cups apricots preserves
- 1 cup honey or golden corn syrup
- 2" peeled fresh ginger, grated
- 4 cloves garlic, grated
- 1 tbsp sriracha
- 4 tbsp Bragg soya aminos or your fave soya sauce
- Place all ingredients in a saucepan and simmer for about 10 minutes.
- Cool and refrigerate if not using right away.