Apricot Sweet and Sour Sauce

  • Yield 16 cups

Use the Apricot Sweet and Sour Sauce to accompany Chinese food, pork, and lamb or as a basting sauce for barbecued chicken.


12 cups (6 pounds) apricots, pitted and chopped
2 cups yellow raisins
4 cups brown sugar, lightly packed
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
4 teaspoons salt
1 teaspoon cayenne pepper
2 large onions, coarsely chopped
8 -- garlic cloves
5 -- (10-ounce) jars preserved Japanese ginger
3 cups cider vinegar


  1. Combine the apricots, raisins, sugar, cinnamon, cloves, allspice, salt, and cayenne in a large enamel kettle.  Place the onions, garlic, ginger, and vinegar in a blender jar and puree at low speed for 1 to 2 minutes or until smooth.  Add the pureed ingredients to the mixture in the kettle and simmer over low heat, stirring occasionally, 30 to 40 minutes, until thickened to a catsup consistency.  Pour the hot sauce at once into sterilized pint-sized jars to heat-seal.  The filled and sealed jars may be stored 6 to 12 months in a cool dry place.  This recipe may be halved.

Recipe reprinted with permission from The Junior League of Pasadena’s The California Heritage Cookbook (Pasadena, California 1976).





Get every new post delivered to your Inbox.

Join 279 other followers