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Apricot Sauce

Apricot Sauce

Capture the succulent, sweet nature of apricots in this sauce paired with bright notes of citrus, a touch of spice and the gentle heat from horseradish that lingers on your palate.

Sauces elevate most any dish. Whether it’s a dessert, a side of vegetables or a gorgeous piece of tenderloin, a sauce can be the perfect accessory.

While looking for a sauce to compliment pork tenderloin, I started digging through some of the vintage cookbooks on my shelves. This discovery turned out to be an “ode” to both of my Grandmothers. I stumbled upon two versions of this recipe in my Grandmother Grace’s cookbooks, originally published in 1931. This sauce is a blending of those two apricot sauce recipes I found nestled among the pages.

Grace Pearl, second from left along with my Dad, Grandad and Great Grandparents at the Powell ranch. Those were two strong women who were both excellent cooks!

Tassie, my Mom’s Mother, grew luscious apricots that we devoured as kids. I struggle to find fresh apricots that match that sweet memory. But this sauce is a delicious reminder of those delicate stone fruits she grew.

Tassie, upper right pictured with her sisters and Mother. She was an amazing woman and fabulous cook!

I keep dried apricots on hand for snacking or as an addition to a cheese board topped with blue cheese. They’re also wonderful chopped up and tossed into quick breads. But it had never really occurred to me to transform them into a sauce.

And the result tastes as if you had stepped outside and picked them fresh off the tree!

Use quality dried apricots. Some of the best I’ve found are at the North Richland Hills Farmer’s Market and the good news – they ship!

Add brightness with fresh lemon and orange plus a subtle note of spice from Chinese five-spice – traditionally made from star anise, cloves, cinnamon, Szechwan pepper and fennel. A large dollop of creamy horseradish brings that delightful heat without overwhelming the apricots.

It’s an easy sauce to make and it’s a tantalizing addition to any meat!

Apricot Sauce

1-1/2 cups dried apricots

3 cups water

½ cup sugar

Zest of 1 lemon, about 1 teaspoon

1 tablespoon lemon juice

Zest of 1 orange, about 2 teaspoons

2 tablespoons creamy horseradish (not horseradish sauce)

½ teaspoon Chinese five-spice

Combine the dried apricots and the water in a medium saucepan. Bring to a boil over medium heat then cover and reduce heat to low. Simmer for 40 minutes.

Cool for about 10 to 15 minutes. Reserving the cooking water, scoop out the apricots using a slotted spoon and transfer them to a blender. Add 1 tablespoon of the cooking water.

Add the sugar along with the lemon zest, lemon juice and orange zest. Toss in the horseradish and the Chinese five-spice.

Process the apricots starting on low speed then raise to medium speed. Blend for about 1 to 2 minutes or until the sauce is fairly smooth. If you like a thinner sauce just add more of the cooking water.

Don’t toss out the apricot infused water. You can use it to cook wild rice or couscous, adding a subtle apricot sweetness. Serve the sauce warm or at room temperature.

Makes about 2-1/2 cups of sauce.

Apricot Sauce, courtesy of Preserving Good Stock

April 15, 2019
: Makes about 2-1/2 cups of sauce.

Capture the succulent, sweet nature of apricots in this sauce paired with bright notes of citrus, a touch of spice and the gentle heat from horseradish that lingers on your palate. A beautiful sauce to compliment any meat!

By:

Ingredients
  • 1-1/2 cups dried apricots
  • 3 cups water
  • ½ cup sugar
  • Zest of 1 lemon, about 1 teaspoon
  • 1 tablespoon lemon juice
  • Zest of 1 orange, about 2 teaspoons
  • 2 tablespoons creamy horseradish (not horseradish sauce)
  • ½ teaspoon Chinese five-spice
Directions
  • Step 1 Combine the dried apricots and the water in a medium saucepan. Bring to a boil over medium heat then cover and reduce heat to low. Simmer for 40 minutes.
  • Step 2 Cool for about 10 to 15 minutes.
  • Step 3 Reserving the cooking water, scoop out the apricots using a slotted spoon and transfer them to a blender. Add 1 tablespoon of the cooking water.
  • Step 4 Add the sugar along with the lemon zest, lemon juice and orange zest.
  • Step 5 Toss in the horseradish and the Chinese five-spice.
  • Step 6 Process the apricots starting on low speed then raise to medium speed. Blend for about 1 to 2 minutes, or until the sauce is fairly smooth. If you like a thinner sauce just add more of the cooking water.
  • Step 7 Don’t toss out the reserved apricot infused water. You can use it to cook wild rice or couscous.
  • Step 8 Serve the sauce warm or at room temperature.


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