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).