APRICOT SWEET AND SOUR SAUCE: RECIPE - (3.3/5)
Provided by akselden
Number Of Ingredients 7
Steps:
- Combine all ingredients using a blender, mixer or the steel knife of a food processor. Refrigerate leftovers, they keep indefinitely. This sauce IS also good with spareribs or chicken.
APRICOT SWEET & SOUR SAUCE
Make and share this Apricot Sweet & Sour Sauce recipe from Food.com.
Provided by Latchy
Categories Sauces
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place all the ingredients in a nonreactive saucepan over medium-high heat.
- Bring to a low boil, reduce heat to low, cover and simmer for 25 minutes.
- Transfer to a blender and blend thoroughly.
- Cool and refrigerate.
- Can keep for 3 weeks.
Nutrition Facts : Calories 292.4, Fat 0.3, Sodium 9.1, Carbohydrate 73.7, Fiber 3.4, Sugar 69.4, Protein 1.7
APRICOT SWEET AND SOUR MEATBALLS
An Asian-inspired sauce raises the flavor standard for ordinary meatballs.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 40
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 15 x10-inch pan with sides with cooking spray.
- Mix beef, bread crumbs, salt, garlic powder, ginger and egg until well blended. Shape into 1-inch meatballs; place in pan. Bake uncovered 20 to 25 minutes or until no longer pink in center and juice is clear; drain.
- In 2-quart saucepan, mix preserves, hoisin sauce, vinegar and red pepper. Cook over medium-low heat, stirring occasionally, until hot. Add drained meatballs and bell pepper. Cook until bell pepper is crisp-tender. Serve with cocktail toothpicks.
Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 55 mg
SWEET AND SOUR JAM - NOT JUST FOR CHICKEN
This was a food recipe challenge that was a nice surprise recipe. This recipe makes an excellent glaze for Sweet and Sour Chicken like you get in a Chinese-style restaurant. I've made it with meatballs as well.
Provided by Melissa Goff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 3h30m
Yield 140
Number Of Ingredients 16
Steps:
- Wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
- Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
- Simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. Turn right side up, and allow the lids to seal (listen for the popping sound). Let jars cool completely.
Nutrition Facts : Calories 42.6 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 10.5 g
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