Author Topic: Apricot Chilli Glaze/Sauce  (Read 14394 times)

Offline Wonder

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Re: Apricot Chilli Glaze/Sauce
« Reply #15 on: February 06, 2015, 03:18:46 am »
Judy I have 1kg of apricots I got cheap last season which I stoned froze on a baking tray then put into vacuum sealer bags, sealed and froze. They still look perfect.  My problem with apricots is I love them for so many things I can never decide what to do with them  ;D

Offline trudy

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Re: Apricot Chilli Glaze/Sauce
« Reply #16 on: February 06, 2015, 04:23:33 am »
Judy, a friend of mine made this on the stove last year using stewed apricots she had in the freezer.  She just cut down the sugar but was happy with it.
Wonder, don't worry we have all done this.  I'm on a mission at the moment to use up what I have in the freezer!!!!

Online judydawn

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Re: Apricot Chilli Glaze/Sauce
« Reply #17 on: February 06, 2015, 05:20:51 am »
Thanks Trudy, will give it a go then - probably after this current heat spell.

It is a problem Wonder, so little homegrown fresh fruit for so many recipes that we could use them in. I've printed out quite a lot of plum recipes.

Judy from North Haven, South Australia

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Online judydawn

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Re: Apricot Chilli Glaze/Sauce
« Reply #18 on: February 09, 2015, 08:16:38 am »
Well, I didn't wait for the heat spell to be over - I cooked some American T-bone steaks in the slow cooker today in a batch of this sauce and it was delicious.  Enough leftovers for another meal plus 2 containers of sauce in the freezer which I will probably pour over a cooked chicken fillet.  The frozen stewed apricots worked a treat Trudy, I just added all the spices etc, a bit more sugar and some water then cooked it in the TMX for 15 minutes. Thanks for this recipe.

Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline Cornish Cream

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Re: Apricot Chilli Glaze/Sauce
« Reply #19 on: February 09, 2015, 09:06:44 am »
You dinner looks very tasty Judy. 8)
Denise...Buckinghamshire,U.K.
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Offline Kimmyh

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Re: Apricot Chilli Glaze/Sauce
« Reply #20 on: February 09, 2015, 10:11:42 am »
Yum Judy.

Offline JulieO

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Re: Apricot Chilli Glaze/Sauce
« Reply #21 on: February 09, 2015, 10:19:27 pm »
Looks delicious Judy.  I think using it as a cooking sauce is a great idea.  :D

Offline Aussie Brenda

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Re: Apricot Chilli Glaze/Sauce
« Reply #22 on: February 09, 2015, 11:41:55 pm »
Good idea Judy to use up some apricots from the freezer, I've just pulled out two containers will turn them into sauce this afternoon.

Offline trudy

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Re: Apricot Chilli Glaze/Sauce
« Reply #23 on: February 10, 2015, 04:56:59 am »
Glad you liked it Judy.  I always have jars of this in the fridge as it makes such a quick meal.  We love it especially with salmon.

Online judydawn

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Re: Apricot Chilli Glaze/Sauce
« Reply #24 on: February 10, 2015, 08:22:22 am »
Yes I imagine it would be Trudy.
Judy from North Haven, South Australia

Learn from the mistakes of others. You havenít time to make them all yourself.

Offline cookie1

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Re: Apricot Chilli Glaze/Sauce
« Reply #25 on: February 19, 2015, 12:40:19 pm »
I made some of this today ready to have with chicken tomorrow night. DH described it as marmalade with chilli. I didn't tell him it was apricot.
May all dairy items in your fridge be of questionable vintage.

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Offline trudy

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Re: Apricot Chilli Glaze/Sauce
« Reply #26 on: February 20, 2015, 05:04:10 am »
Hope he likes it!

Offline cookie1

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Re: Apricot Chilli Glaze/Sauce
« Reply #27 on: February 20, 2015, 11:39:18 am »
He did thanks Trudy. I marinated chicken in it for several hours and then cooked it in the AF. I served it with rice and Vegies. We also had some extra sauce to pour over it. Very, very tasty.
May all dairy items in your fridge be of questionable vintage.

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Offline trudy

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Re: Apricot Chilli Glaze/Sauce
« Reply #28 on: February 20, 2015, 11:49:45 am »
That's great!

Offline JulieO

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Re: Apricot Chilli Glaze/Sauce
« Reply #29 on: February 20, 2015, 08:21:37 pm »
I made this a couple of days ago and used some of it to cook some skinned drumsticks and cutlets in my SC.  After a few hours the meat  fell off the bones so after discarding all the bones and any gristle I put it in a container and refrigerated overnight.  I poured the cooking liquid through a sieve into a saucepan and put the pan in the fridge overnight.  Even with skinning the chicken there was about 1cm of solid fat on the surface the next day which I scooped off.

All I needed to do was boil the liquid down a bit then I poured over the shredded chicken and added a little bit more of the original glaze and mixed through for a boost of flavour. 
DH has been having mainly salads with his meals lately so yesterday I served with mash potatoes and steamed broccoli and carrots for a change.  He loved the flavour of the chicken.

I still have 2 lots of this lovely glaze/sauce in the freezer for other uses, thanks Trudy for your conversion.  :)