You are here: Home » Recipes » Apricot Sweet and Sour Sauce Apricot Sweet and Sour Sauce Recipe by Favorite Recipes Press 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. PrintEmail Ingredients 12 cups (6 pounds) apricots, pitted and chopped2 cups yellow raisins4 cups brown sugar, lightly packed2 teaspoons ground cinnamon1 teaspoon ground cloves1 teaspoon ground allspice4 teaspoons salt1 teaspoon cayenne pepper2 large onions, coarsely chopped8 -- garlic cloves5 -- (10-ounce) jars preserved Japanese ginger3 cups cider vinegar Instructions 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).