6 Best Apricot Sauce Recipes for the Winter

Apricots are sweet, sunny fruits that are a favorite among those used for winter preserves. They make wonderful jams, jellies, and preserves, as well as sauces. There are many interesting recipes for apricot sauce for the winter—savory and spicy, sweet and sour, with tomatoes, ginger, and other well-chosen ingredients. All the options presented here are easy and enjoyable to prepare.

The intricacies of preparing apricot sauce

Apricot-based sauce makes a wonderful complement to meat, fish, and vegetable dishes. To ensure it's as delicious, rich, flavorful, healthy, and keeps well as possible, several factors need to be considered. The choice of fruit, the quality of the container preparation, the optimal proportions of ingredients, and the processing technique are all crucial.

The apricot sauce can be either smooth or contain small chunks of fruit. However, it's recommended to cook the fruit in small batches.

We prepare fruits and containers

To prepare the sauce, you need to use very ripe, soft and juicy apricots - in some recipes, even overripe ones are suitable. Small, hard fruits with greenish sides are not used.

Preparing apricots is very simple. It involves rinsing them under cold running water, drying them on a soft, absorbent paper towel, and removing the stems and pits.

For preserving, use glass jars free of any dirt, rust, cracks, chips, deep scratches, or other defects. They shouldn't be too large. Ideally, containers no larger than 1-1.5 liters are suitable for the sauce.

The container must be washed with hot water and baking soda, and then sterilized. This can be done using any of the following methods:

• Fill a large saucepan halfway with water and bring to a boil. Place the lids inside and set a rack on top. Place the jars upside down on the rack. Let them sit for 5-10 minutes.
• Place clean, undried jars on a rack or baking sheet in the oven. Turn the heat up to 100 degrees Celsius. Bake for about 15 minutes.
• Pour water into a steamer or multicooker bowl and place the jar lids inside. Attach the steaming attachment. Place the glass jars upside down on top. They should be washed and dry. Activate the steaming mode and steam for up to 15 minutes.

The best recipes for winter

We've compiled the best apricot sauce recipes for you, making them a perfect addition to everyday and holiday dishes during the cold winter months.

Traditional cooking method

This traditional apricot sauce is truly versatile. It pairs perfectly with grilled meats and fish, as well as a variety of baked vegetables.

The ingredients you will need are:

• 500-600 g prepared apricot pulp (without pits and stems);
• 5 medium-sized garlic cloves;
• salt, sugar and dill sprigs - to taste.

The cooking sequence should be as follows:

1. Cut the fruit halves into small pieces and place in an enamel bowl or saucepan.
2. Sprinkle with granulated sugar and add salt.
3. Add a small amount of water, place on medium heat and simmer for about twenty minutes.
4. Chop the pepper, garlic and herbs, add them to the apricot mixture and heat on the stove for another twenty minutes.
5. Use a blender to make the consistency uniform.
6. Pour the hot sauce into glass jars and cover with lids.
7. Sterilize in a pan with boiling water for 15 minutes and roll up.

Cooking spicy seasoning

For a sauce with a spicy and hot taste you will need:

• a kilogram of ripe apricots;
• 2 chili pods;
• 6 cloves of garlic;
• 500 ml of water;
• 4 large spoons of refined vegetable oil;
• 80 g granulated sugar;
• 15 g of table salt;
• 20 ml of table vinegar 9%.

Technology for preparing hot seasoning:

1. Peel the garlic.
2. Cut the stems off the chili peppers.
3. Chop both ingredients with a sharp knife and heat in a frying pan with vegetable oil for 5 minutes.
4. Place the chopped apricots in an enamel saucepan.
5. Pour in water, stir evenly and simmer for twenty minutes, covering the pan with a lid.
6. Add lightly fried spicy vegetables.
7. Simmer until all ingredients become soft.
8. Take a clean sieve and rub the resulting mass through it.
9. Salt and sweeten.
10. Bring to a boil, then simmer for ten minutes over low heat.
11. Distribute into containers and seal tightly.

Apricot tkemali

The famous Georgian sauce Tkemali can be made not only from plums, but also from apricots.

The recipe requires:

• 500 g apricots;
• 3 cloves of garlic;
• salt and sugar to taste;
• a teaspoon of coriander, ground red pepper and hops-suneli;
• 50 ml natural apple cider vinegar.

Step-by-step process for making delicious apricot Tkemali:

1. Place the pitted and stemmed apricots in a cooking pot.
2. Sprinkle lightly with sugar.
3. Pour some bottled still water or filtered tap water into the bottom.
4. Heat the contents of the pan over low heat until desired softness.
5. Using an immersion blender, blend the apricots until smooth.
6. Simmer the aromatic mixture for twenty minutes until the excess liquid evaporates. At this point, add the apple cider vinegar.
7. When the sauce reaches the desired consistency, add spices and herbs, and then stir again.
8. Pour into glass containers and seal.

We prepare it with ginger

The following sauce recipe is indispensable for lovers of oriental cuisine.

You need to prepare the following components:

• a kilogram of apricots;
• 50 g fresh ginger root;
• 1 lemon or sour apple;
• a glass of apple cider vinegar;
• 200 g of high-quality cane sugar;
• 3 clove buds;
• 1 g cayenne pepper;
• 5 cloves of garlic;
• 2 onions;
• 10 g each of curry and cumin;
• table salt - to taste.

How to properly prepare a piquant and exquisite sauce:

1. Simmer apple cider vinegar with sugar for three minutes over low heat.
2. Finely chop the apricots and add to the liquid.
3. Add the lemon, zested and sliced, and the chopped onions. Cook for no longer than 10 minutes.
4. Grind the aromatic spices and herbs in a wooden mortar and add to the apricot mixture. Simmer for about 40 minutes.
5. Grate ginger and garlic on a fine grater and add to the pan with the future sauce.
6. Rub the resulting mass through a sieve to ensure homogeneity, then return it to the pan and bring to a boil.
7. Pour into sterile glass containers and seal securely.

Assorted tomatoes

The following recipe uses the following list of ingredients:

• a kilogram of apricots and tomatoes of any variety;
• ground black pepper, ginger and salt (to taste);
• 100 g sugar;
• half a lemon.

The sauce should be prepared in the following order:

1. Steam the chopped apricots and tomatoes in separate containers with a small amount of water. Then cool and strain through a sieve.
2. Combine into a single mass and place on the stove.
3. Add spices, except for chopped ginger, and cook for half an hour.
4. At the very end of the cooking process, add ginger and stir the mixture evenly.
5. Pour into glass, pre-sterilized containers and seal tightly.

Sweet and sour sauce "Caucasian apricot"

List of ingredients for Caucasian apricot sauce:

• 1.3 kg apricots;
• 100 g garlic;
• 25 g each of dill, cilantro and basil;
• 2 teaspoons each of apple cider vinegar, ground chili pepper, sugar and salt;
• 50 ml of filtered water.

To prepare this seasoning you need to:

1. Place the chopped apricot pulp in a thick-bottomed saucepan or cauldron and cover with water.
2. Simmer under the lid for a quarter of an hour.
3. Remove any foam that appears on the surface.
4. Continue to simmer over medium heat for half an hour, uncovered, to allow excess liquid to evaporate.
5. Chop the herbs, crush the garlic and add to the apricots.
6. Add salt and sugar.
7. Pour in vinegar and add ground pepper.
8. Using an immersion blender, bring the mixture to a homogeneous state.
9. Return to the stove and bring to a boil, stirring constantly.
10. Without cooling, pour the finished Caucasian sauce into small glass jars and seal tightly.

Storage conditions and duration of blanks

The finished sauce can be stored for no more than one year in a dry, cool place protected from light. Opened containers should be stored exclusively in the refrigerator for no longer than 3-5 days.