Homemade Apricot BBQ Sauce
If you're looking for a delicious and unique barbeque sauce recipe, try this Apricot BBQ Sauce.
Servings: 2 Cups
Calories: 566kcal
Equipment
- medium saucepan
- storage container
Ingredients
- 1 cup ketchup
- ¾ cup apricot preserves 10oz jar
- ½ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
Instructions
- In a medium saucepan, combine the 1 cup ketchup, ¾ cup apricot preserves , ½ cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon cayenne pepper. Stir to combine.
- Place the saucepan over medium-high heat and bring the mixture to a simmer.
- Reduce the heat to medium-low and let the sauce simmer for 10-15 minutes, stirring occasionally until it thickens slightly.
- Remove the sauce from the heat and let it cool to room temperature. The sauce will continue to thicken as it cools.
Notes
Omit the cayenne pepper for a milder sauce Increase the cayenne pepper for a spicier sauce.
The sauce will look thin at first but will thicken the longer it simmers and reduces.
The sauce will also thicken even more as it cools.
When measuring sticky ingredients like ketchup and preserves I prefer to weigh the ingredients using a kitchen scale or a plunger measuring cups.
Storage: Homemade BBQ sauce should be stored in an airtight container in the refrigerator for up to two weeks.
For longer storage, place the airtight container in the refrigerator for up to three months.
To defrost: Thaw in the refrigerator overnight.
Nutrition
Serving: 1 | Calories: 566kcal | Carbohydrates: 148g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1334mg | Potassium: 594mg | Fiber: 1g | Sugar: 119g | Vitamin A: 862IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 2mg
