Author Topic: Apricot Chilli Glaze/Sauce  (Read 14410 times)

Offline trudy

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Re: Apricot Chilli Glaze/Sauce
« Reply #30 on: February 21, 2015, 07:11:10 am »
Julie, I put it hot into screw top jars and it keeps in the fridge for 12 months.  I also make it using blood plums which is also nice.

Offline JulieO

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Re: Apricot Chilli Glaze/Sauce
« Reply #31 on: February 21, 2015, 10:10:25 pm »
Thanks for that Trudy, I may do that the next time after I've used this first lot up.   :D

Offline Bootobethin

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Re: Apricot Chilli Glaze/Sauce
« Reply #32 on: February 22, 2015, 12:14:37 am »
Just making this with plums to have with baked chicken.
It smells delicious.

Offline achookwoman

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Re: Apricot Chilli Glaze/Sauce
« Reply #33 on: February 23, 2015, 08:42:57 pm »
Trudy's, thanks for the recipe.  Will make some today with nectarines. Will let you know how it goes.

Offline Bootobethin

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Re: Apricot Chilli Glaze/Sauce
« Reply #34 on: February 23, 2015, 10:23:45 pm »
Baked chicken with this glaze made with plums was delicious.
We had it with roast veggies and steamed greens.
This is a very versatile and handy glaze to have on hand for a quick and easy meal.
I think it would also be nice with fish.
Thanks for the recipe.

Offline trudy

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Re: Apricot Chilli Glaze/Sauce
« Reply #35 on: February 23, 2015, 11:44:45 pm »
I'm glad you like it Bootobethin.  It's really wonderful with alantic salmon.

Offline achookwoman

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Re: Apricot Chilli Glaze/Sauce
« Reply #36 on: February 24, 2015, 01:28:27 am »
Made this today, based on nectarines. Bottles most and tipped remainder on chicken drumsticks in SC. Yummy. Thanks for recipe Trudy.

Offline trudy

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Re: Apricot Chilli Glaze/Sauce
« Reply #37 on: February 24, 2015, 05:58:41 am »
Your welcome!!!

Offline achookwoman

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Re: Apricot Chilli Glaze/Sauce
« Reply #38 on: February 25, 2015, 08:38:31 pm »
I am going to make some with the last of the plums today.  They are small and have stones that are hard to remove.  I will cook them in a little water and put through mouli and then add other ingredients to pulp. Let you know how this goes.

Offline trudy

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Re: Apricot Chilli Glaze/Sauce
« Reply #39 on: February 25, 2015, 11:24:54 pm »
Should work fine Chookie. 

Offline Kimmyh

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Re: Apricot Chilli Glaze/Sauce
« Reply #40 on: December 29, 2015, 10:34:07 am »
I made this today and it is yummy. I had some with pork sausages tonight. Thanks Trudy. My sauce was a bit thick, not runny, and I was wondering if that is the right consistency or should it be thinner. I did weigh the apricots without the stones. Also, can I store it in the pantry?

Offline judydawn

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Re: Apricot Chilli Glaze/Sauce
« Reply #41 on: December 29, 2015, 10:37:33 am »
Kim, comment from Trudy
Julie, I put it hot into screw top jars and it keeps in the fridge for 12 months.  I also make it using blood plums which is also nice.

I've frozen small containers of the batch I made.
Judy from North Haven, South Australia

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

Offline Kimmyh

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Re: Apricot Chilli Glaze/Sauce
« Reply #42 on: December 29, 2015, 11:04:33 am »
Thanks judy, was hoping to put in pantry and freeing up fridge space

Offline troupie

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Re: Apricot Chilli Glaze/Sauce
« Reply #43 on: December 30, 2015, 08:14:07 am »
What a versatile recipe; copies for when I get some energy and do some more shopping. I imagine it would keep in the pantry the same as other condiments do. Thanks for the recipe.

Offline JulieO

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Re: Apricot Chilli Glaze/Sauce
« Reply #44 on: January 01, 2016, 11:46:40 pm »
I have a double batch of this cooking at the moment as I too have loads of apricots that were given to me. 

It did boil over onto the lid and down the sides a bit, so reduced temp to 100C and am cooking for longer.  I may need to pour into a big saucepan and reduce down on the stove top a bit which I won't mind, but next time I will only make the one lot as stated in the recipe.  :)