29 apricot sauce recipes

Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.

Versatile fruit sauce with dried apricots simmered in apple juice, then thickened with honey, orange juice, and warm spices.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Tangy cranberry sauce brightened with dried apricots and fresh ginger, cooked until the berries pop for a Thanksgiving side with a twist.

The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.

A sweet and sour dipping sauce that's perfect for chicken nuggets or chicken fingers.

Khvorost are crispy Russian fried dough twists dusted in cinnamon sugar, made with a vodka-laced dough for extra crunch. Served with apricot sauce for dipping.

Rhubarb bulgur pilaf with dried apricots, cinnamon, and a kick of cayenne. A vegetarian grain dish balancing tart rhubarb with sweet fruit and warm spices.

Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.

Here's a light, spicy chicken recipe for a warm-weather evening.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Roast pork and sauerkraut braises a pork loin low and slow in apple juice with sauerkraut, caraway, and onions, served with a warm applesauce-apricot sauce. Old-world Eastern European Sunday dinner.

Low-calorie blueberry parfaits layered with vanilla frozen yogurt, warm blueberry-apricot sauce, and slivered almonds. Four ingredients, 15 minutes, and gorgeous in a glass.

Baked sweet potatoes glazed with a honey-orange apricot sauce and scattered with walnuts. A naturally sweet, fruit-forward side dish that feeds a crowd of twelve.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.