Apricot Sweet and Sour Sauce

  • Yield: 16 cups


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