Wednesday, June 27, 2012

Asian Fusion Apricot BBQ Sauce

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With the last of my apricots I wanted to make a final batch of BBQ Sauce but with an Asian Fusion! Our whole family loves Asian food so this should be a win-win BBQ sauce!

All ingredients combined.

This barbecue sauce will add an Asian flare to chicken and ribs!

4 pounds of washed, rough chopped apricots

6 tablespoons (3 oz.) apple cider vinegar

1/4 cup low sodium soy sauce

1/2 teaspoon sesame oil

2 teaspoons Tabasco brand pepper sauce

1 large onion, chopped

1 large red pepper, seeded and chopped

4 cloves of garlic, finely chopped

1 1/2 tablespoons fresh ginger, shredded (I keep mine in the freezer and use a micro plane.)

3/4 cup brown sugar

1/2 teaspoon dried chipotle chili powder

1/2 teaspoon salt

  • Combine all ingredients in large pot or Dutch oven; simmer on medium-low, stirring occasionally for 1 1/2 hours or until reduced to half.

  • Process sauce in 2 batches in blender on LIQUEFY (should make about 7 cups).
  • Return liquefied sauce to large pan; keep hot.


  • While sauce is cooking, fill canner with water; add 7 clean 8 oz. jars; heat to boiling.
  • In a small sauce pan, bring canning lids and rings to a boil; turn off heat and keep hot.
  • Fill hot jars with sauce, leaving 1/2-inch headspace, wiping jar rim clean.
  • Adjust lids and rings; process in boiling water bath for 15 minutes.
  • Turn off heat; let jars remain in hot water for 5 minutes.
  • Remove jars with jar lifter.
  • Allow to cool slowly on towel, away from drafts.

My pantry finally holds our year's supply of barbecue sauce in 3 different variations, and all made without the traditional tomato base! It's gonna be a very tasty year . . . Over at Julie's!!!

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