Apricot BBQ Sauce

This Apricot BBQ Sauce recipe is an easy, delicious way to preserve the flavors of the summer. It can be canned or frozen for longer storage.

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This barbecue sauce is a versatile sauce that is great on chicken, pork chops, pork ribs and grilled fish. It’s easy to do and is a great project for winter canning. Just freeze apricot purée when fruit is in season.

Canning in the winter is a great way to free up freezer space but also a great way to heat up your house.

If you have an apricot tree, you know that you get an abundance of apricots ripe at the same time. See tips below for how to preserve them.

Ingredients you need

• apricot purée or fresh fruit
• molasses – use blackstrap molasses
• Worcestershire sauce
• apple cider vinegar
• onion
• garlic cloves
• brown sugar
• honey or maple syrup
• kosher salt
• black pepper
• dry mustard
• a teaspoon cayenne pepper or chili powder- optional but adds a hint of heat if you want a spicier sauce

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How to make apricot BBQ sauce

To prepare fruit

1. Halve apricots with a sharp paring knife. Remove pits.
2. Rough chop them into pieces.

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For sauce

1. Chop onion and garlic.
2. Add all ingredients. (if using fresh fruits so tips section below.)
3. Bring to a boil over medium-high heat. Reduce to medium heat or even low heat. (It will just take longer to cook down but you’ll have to stir it less.) Simmer about one hour until the mixture is a barbecue sauce consistency.
4. Use an immersion blender to make sauce smooth. Or process in batches in stand up blender or food processor. (be careful of burns!)

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How to preserve it

Store in an airtight container for about a month.

Canning jars work great for this. This apricot sauce can also be frozen in airtight containers or water bath canned. To can the sauce;

Wash jars and lids. Warm jars. I use the water bath canning pot, since that is on anyway. Let them sit in hot water until ready to use.

Heat lids in simmering water. Do not boil. Let them sit in hot water until ready to use.

1. Fill hot jars leaving a half-inch of head space.
2. Wipe rims with a damp paper towel to remove any residue.
3. Cover with hot lids
4. Add bands and tighten bands fingertip tight.
5. Process the jars of sauce for 15 minutes (adjust for altitude, see recipe below). Allow them to sit in the canning pot for 5 additional minutes. Remove jars and let them cool.

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After 12-24 hours, check lids to make sure they have sealed. (If they don’t pop when pressed in the middle of the lid, they are sealed). Any that don’t seal should be refrigerated and used first.

Pro tips for your success

• If using fresh fruit, add a few tablespoons of water to a small saucepan. Halve and pit apricots. Place in pan and simmer until soft. About 15 minutes. Once soft, mash with a potato masher. Use an immersion blender to make the fruit a smooth consistency. (This will save you from peeling them).
• You can also make apricot purée with fresh fruit. Just halve and pit the apricots. Place them in a food processor container and process until you have a uniform consistency.
• This recipe can be scaled up or down if you would like. If you scale up, it will take longer to thicken.

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How to use this homemade sauce

• chicken wings
• chicken thighs
• classic bbq ribs
• pork chops
• grilled or broiled fish, especially salmon
• chicken tenders or chicken nuggets
• burgers, especially turkey burgers and venison burgers.

This apricot BBQ sauce is a versatile sauce that is great on with so many things. It’s perfect for glazes for grilling since the grill will add a bit of smoky flavor.

More apricot recipes

• apricot jam
• apricot pie
• Ischler– Austrian cookie filled with apricot preserves.

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!