Farmers markets and local greengrocers are some of the best resources for purchasing “past their best” fresh produce which is perfect for making jams, jellies, chutneys and sauces and doing so for pennies. Sure it’s great if you have access to wild fruit trees or an orchard etc but not everyone does and shopping at local small businesses is probably the best way to go for alot of us.

Apricots can be one of those fruit that people either love or hate. In Australia during the 70’s it became popular for being paired with chicken making the most maligned and equally loved dish, being the perfect representation of the fruit itself. Whether dried or fresh apricots have amazing health benefits and in all honesty are one of my favourite fruits. Although I have to admit I have had the odd one that was under ripe that really did make me think twice before having another.

Tanny is one of those that is not a fan of apricots. I had to give him the sauce to try and not tell him what was in it and ask him what he thought BEFORE telling him what was in it. To be honest he actually enjoyed it. He wants to experiment with it. He reckons its something that would go amazing with pork and I agree. It goes well with BBQ steak especially the charred bit on the end OMG. However we have both agreed that in all honesty the chicken and apricot thing may not be a thing unless we can find an organic, free range, proper grass pastured chicken, it’s not going to happen.

Chicken for the last couple of years has been awful, tasteless and dry when cooked showing what happens when you bring animals up in an industrial way indoors in barns with no access to grass and proper scratch outdoors. Anywhoo lemme get off me soap box.

It cost me £1 for the Apricots as I purchased a bowl of them that were “past their best” at the market. The rest of the ingredients were around £1.50. Total is around £2.50 for the 1.5 Litres I ended up with. A bought jar of apricot sauce is around £2.50 – £4.60 for between 170g – 450g. Definitely a winner for my pocket and my pantry shelves.

Disclaimer :- As I have been writing this I have noticed that I have half as much fruit as I did when I made the plum sauce recipe. However I have used the same amount of the other ingredients for the most part for example sugar. Tanny has said it is very sweet. It is up to you whether you cut half the sugar down. Should you choose to do that you will need to cut half the vinegar as well. The other ingredients should be fine OR you add twice as many fruit and keep the rest of the recipe as is. I have chosen to write the recipe as I made it. It is up to you if you wish to change it for your taste. I will definitely be having to play with it over the next few months.

INGREDIENTS

2 Kgs Apricots, halved and destoned

2 Cups Soft Brown Sugar

2 Cups Apple Cider Vinegar

2 Tablespoons Turmeric

1/2 Cup Soy Sauce

250ml Passata or 1 can of Chopped Tomatoes

METHOD

Place all ingredients in a deep solid bottom saucepan or jam pan. Stir to make sure sugar is fully dissolved and fruit is sticking to the bottom of the pan.

Bring to boil and boil for 15-20 minutes. Stirring occasionally.

Blitz with an immersion or stick blender while hot until a puree or cool down completely and add to a blender to puree or use a non reactive sieve or food mill.

Bring the sauce back up to a boil and simmer for 5 minutes.

Decant into sterilised bottles or jars and place the lids on immediately and leave for 24 hours to seal. Use reusable corks for bottles as they can be sterilised as well.

This sauce will keep for up to 2 years on the shelf unopened.

Once opened please do place in the fridge. Just keep an eye for any sugar mold and get rid if it’s been there for 6 months or more.

I did make a video of this one and here it is. let me know if you try it out and what changes you made if any.