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
- 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).