This apricot BBQ sauce is sweet and tangy with a nice kick of red chile. It tastes great on grilled chicken or pork chops.
Apricot BBQ Sauce
Makes 4 half pints
- 4 pounds apricots, pitted and diced
- 1 1/2 cups apple cider vinegar
- 3/4 cup honey
- 1 cup onion, minced
- 2 garlic cloves, crushed
- 2 tablespoons red chile powder
- 1 teaspoon salt
Combine all ingredients in a wide, non-reactive pot with a tight-fitting lid and stir to combine. Place the lidded pot on the stove over medium-high heat and cook for approximately 10 minutes, until the apricots and onions have softened. Using a potato masher, break down the apricot pieces into a chunky pulp. Continue to cook, with the lid off, until the mixture has reduced by approximately half. Use more honey to adjust sweetness.
About 15–20 minutes before the sauce is done cooking, prepare a boiling water bath canner and 4 half-pint (250 ml) jars.
Remove the pot from the heat. Using a blender, immersion blender, or food processor, purée the mixture until smooth. If the sauce is nice and thick, it is done. If it’s still a little watery, return it to the pot and cook a bit longer. When finished cooking, remove the pan from the heat. Funnel sauce into prepared jars. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
