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Sauce
Tangy Apricot Barbecue Sauce
This tangy-sweet barbecue sauce is just right for grilled chicken breasts, turkey burgers or salmon steaks. If you can’t find fresh apricots, substitute frozen apricots.
3 large apricots, pitted and chopped
1 medium yellow onion, chopped
3/4 cup (6 ounces) pineapple juice
1/4 cup packed brown sugar
4 cloves garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
In a small saucepan over medium-high, combine all ingredients. Bring to a simmer and cook, stirring often, until the onions are tender and the apricot chunks begin to break down, about 10 minutes Transfer to a blender or food processor and puree until smooth. Return to the saucepan and simmer over medium heat until reduced by a quarter. Transfer to a bowl and use immediately or cover and refrigerate up to a week. Makes 3 cups.
Per 2 tablespoons: 20 calories, 0 fat 0 cholesterol, 4 g carbohydrate, 0 fiber, 3 g sugar, 0 protein, 40 mg sodium.
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