Best 10 Apricot Dressing Recipes

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Apricot dressing is a versatile condiment that can elevate the flavor of various dishes, from salads to grilled meats. Its sweet and tangy taste, with a hint of fruity aroma, adds a delightful dimension to any meal. This article presents a collection of apricot dressing recipes, each offering unique flavor combinations and culinary applications.

The classic apricot vinaigrette dressing is a simple yet flavorful option, combining apricot preserves, vinegar, olive oil, and Dijon mustard. For a creamy twist, the apricot buttermilk dressing incorporates buttermilk, mayonnaise, and fresh herbs, creating a rich and tangy sauce. Those seeking a spicy kick can try the apricot habanero dressing, which blends apricot preserves with habanero peppers, vinegar, and olive oil, resulting in a fiery and flavorful condiment.

For a more robust dressing, the grilled apricot dressing features grilled apricots, olive oil, balsamic vinegar, and honey, offering a smoky and slightly caramelized flavor. And for a refreshing and light dressing, the apricot poppy seed dressing combines apricot preserves, lemon juice, olive oil, and poppy seeds, creating a delicate and slightly nutty flavor profile.

With its versatility and diverse flavor profiles, apricot dressing is a culinary delight that can transform ordinary dishes into extraordinary culinary experiences. Explore these apricot dressing recipes and discover the perfect complement to your next culinary creation.

Let's cook with our recipes!

GLAZED CORNISH GAME HENS WITH APRICOT PISTACHIO DRESSING



Glazed Cornish Game Hens With Apricot Pistachio Dressing image

Cornish game hens are festive and readily available. I've even made them the centerpiece of a holiday meal. These little birds cook much more quickly than other holiday roasts, such as lamb or ham. I normally figure on one hen (in the 1 1/2- to 2-pound range) to serve every two guests - especially if you also plan to have a first course and a dessert.

Provided by Ben S.

Categories     Main Dish Recipes

Yield 8

Number Of Ingredients 9

4 Cornish game hens (about 1 1/2 pounds each), cut down the backbone with heavy-duty scissors and spread open
2 cups kosher salt
3 tablespoons olive oil
2 medium-large onion, cut into medium dice
1 cup dried apricots, cut into medium dice
½ cup apricot jam
¼ cup balsamic vinegar
½ cup pistachio nuts, coarsely chopped
½ cup chopped fresh parsley

Steps:

  • Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
  • Adjust oven rack to upper middle position, and heat oven to 450 degrees.
  • Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
  • Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
  • Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
  • Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.

Nutrition Facts : Calories 866.1 calories, Carbohydrate 29.1 g, Cholesterol 339.9 mg, Fat 56 g, Fiber 2.6 g, Protein 60.5 g, SaturatedFat 14.2 g, Sodium 23025.5 mg, Sugar 20.3 g

CROWN ROAST WITH APRICOT DRESSING



Crown Roast with Apricot Dressing image

I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It's beautifully roasted with an apricot glaze and a nicely browned stuffing. -Isabell Cooper, Cambridge, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 12 servings.

Number Of Ingredients 14

1 pork crown roast (12 ribs and about 8 pounds)
1/2 teaspoon seasoned salt
1/3 cup apricot preserves
APRICOT DRESSING:
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
1 celery rib, finely chopped
1 cup chopped dried apricots
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups soft bread crumbs

Steps:

  • Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour., Brush sides of roast with preserves. Bake until a thermometer reads 145°, 1-1/2 to 2 hours longer. Transfer roast to a serving platter. Let stand 20 minutes before carving., For dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing.

Nutrition Facts : Calories 419 calories, Fat 19g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 293mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 40g protein.

SWEET AND SOUR CHICKEN USING ITALIAN DRESSING AND APRICOT JAM



Sweet and Sour Chicken Using Italian Dressing and Apricot Jam image

Got this recipe from a roommate and have received countless compliments in dinner groups. When I'm cooking for dinner group (a lot of people), sometimes I use a 16-ounce bottle Italian dressing with an 18-ounce jar of apricot jam.

Provided by satoukum

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 10

1 cup white rice
2 cups water
1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 cup apricot jam
1 cup Italian-style salad dressing (such as Wishbone®)
½ cup dried minced onion
1 (15 ounce) can diced pineapple, drained
1 yellow onion, chopped
1 red bell pepper, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides, about 2 minutes per side.
  • Combine apricot jam, Italian-style salad dressing, and dried onions together in a bowl. Place browned chicken in a baking dish and pour jam mixture over the chicken; bake for 15 minutes. Add the pineapple, chopped onion and chopped red bell pepper; continue baking until chicken is cooked through and no longer pink inside, another 15 minutes. Serve over cooked rice.

Nutrition Facts : Calories 574.3 calories, Carbohydrate 82.7 g, Cholesterol 60.8 mg, Fat 16.2 g, Fiber 2.6 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 726.9 mg, Sugar 40.7 g

MOROCCAN-SPICED LEMON DRESSING AND QUINOA-APRICOT -SPINACH SALAD



Moroccan-Spiced Lemon Dressing and Quinoa-Apricot -Spinach Salad image

This spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. You can prepare the salad and dressing ahead of time. The dressing is inspired by the flavors of North Africa and is good drizzled on mixed green salads as well as grain salads. From From EatingWell magazine, Summer 2003, and The EatingWell Healthy in a Hurry Cookbook (2006). Posted for ZWT 6 - North Africa / Middle East Region.

Provided by kitty.rock

Categories     Salad Dressings

Time 35m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 20

1/4 cup lemon juice
2 tablespoons nonfat plain yogurt
1 1/2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup extra-virgin olive oil
1/4 teaspoon salt (or to taste)
fresh ground pepper, to taste
1 cup quinoa (see Ingredient note)
2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1/2 cup dried apricot, coarsely chopped
2 cups water
1/4 teaspoon salt
2/3 cup prepared salad dressing, divided (Moroccan-Spiced Lemon Dressing)
1 cup cherry tomatoes or 1 cup grape tomatoes, halved
1 small red onion, chopped
8 cups Baby Spinach
1/4 cup sliced almonds, toasted (see Tip)

Steps:

  • TO PREPARE THE DRESSING:.
  • Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended.
  • Slowly whisk in oil so that the dressing becomes smooth and emulsified.
  • Season with salt and pepper.
  • TO PREPARE THE SALAD:.
  • Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
  • Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.
  • Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon Dressing. Let cool for 10 minutes.
  • Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds.
  • SERVING SIZE = 2 cups spinach with approximately 1 cup quinoa mixture.
  • MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.
  • INGREDIENT NOTE: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor.
  • TO TOAST NUTS: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

Nutrition Facts : Calories 484.7, Fat 25.6, SaturatedFat 4, Cholesterol 24.4, Sodium 672.6, Carbohydrate 57.1, Fiber 6.6, Sugar 17.9, Protein 12

CRANBERRY APRICOT DRESSING



Cranberry Apricot Dressing image

This recipe takes advantage of traditional holiday dried fruits and nuts. Fresh-baked cornbread really adds to this recipe.

Provided by Food Network

Yield Serves 6-8

Number Of Ingredients 15

1 cup chopped sweet onion
1 cup chopped celery
2 Tbs. butter
6 oz. fresh cornbread cubes
6 oz. fresh wheat bread cubes
6 oz. fresh sourdough bread cubes
2 tsp. sage
1/4 tsp salt
1/8 tsp white pepper
1/2 cup dried apricots, diced
1/4 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup butter, melted, plus 1 2 TBS
1/2 cup dry white wine
1/2 cup vegetable or chicken broth

Steps:

  • Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts.
  • Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat.
  • Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.

APRICOT, BERRY, AND JíCAMA SALAD WITH HONEY-LIME DRESSING



Apricot, Berry, and Jícama Salad with Honey-Lime Dressing image

Categories     Salad     Berry     Fruit     No-Cook     Salad Dressing     Blueberry     Raspberry     Strawberry     Lime     Apricot     Summer     Healthy     Honey     Jalapeño     Seed     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

8 ounces apricots or nectarines, halved, pitted, cut into 1/2-inch pieces
1 1-pint basket strawberries, hulled, cut into 1/2-inch pieces
1 1/2-pint basket fresh blueberries
1 1/2-pint basket fresh raspberries
1 1/2 cups 1/2-inch pieces peeled jicama
2 teaspoons minced seeded jalapeño chili
3 tablespoons fresh lime juice
3 tablespoons honey
1 tablespoon vegetable oil
2 tablespoons roasted salted sunflower seeds

Steps:

  • Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve.

APRICOT DRESSING



Apricot Dressing image

Make and share this Apricot Dressing recipe from Food.com.

Provided by Geema

Categories     Salad Dressings

Time 10m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 5

1 (8 ounce) can apricot halves, drained
1 ounce sour cream or 1 ounce plain yogurt
1/4 cup honey
1 tablespoon lemon juice
1 pinch salt

Steps:

  • Process all ingredients in a blender until smooth.
  • Chill for at least 2 hours and serve over the salad of your choice.

Nutrition Facts : Calories 46.8, Fat 0.6, SaturatedFat 0.4, Cholesterol 1.3, Sodium 18.4, Carbohydrate 11, Fiber 0.4, Sugar 10.4, Protein 0.2

THREE BEAN SALAD WITH CHILI-APRICOT DRESSING



Three Bean Salad with Chili-Apricot Dressing image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

CHILI-APRICOT DRESSING:
1 (10.25 oz.) jar Smucker's® Apricot Low Sugar Preserves, (1 cup)
2 teaspoons balsamic vinegar
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 to 3 teaspoons chili powder
THREE BEAN SALAD:
1 (19 oz.) can chick peas (garbanzo beans), rinsed and drained
1 (16 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
2/3 cup diced red and green bell peppers
1/3 cup diced red onion
3 tablespoons finely minced cilantro
Salt and pepper to taste
1 (10 oz.) bag blend of baby lettuces, greens, endive and radicchio

Steps:

  • For Chili-Apricot Dressing: COMBINE apricot preserves, balsamic vinegar, lime juice, cumin and chili powder in a large mixing bowl.
  • STIR-IN well drained chick peas, kidney beans, black beans, bell peppers, red onion and cilantro, mixing until blended. Season to taste with salt and pepper.
  • To serve: DIVIDE salad greens evenly among 8 salad plates. Scoop 1/2 cup bean salad onto center of greens. Garnish with additional sprigs of cilantro, if desired.

APRICOT CURRY DRESSING



Apricot Curry Dressing image

Something a little different. For those on WW points ..... 1Tbps = 1 point. For those not watching their weight you can use standard ingredients :) This dressing quickly became our all time favourite. You can add more of what you like, ie, garlic or curry powder to vary the taste. If the mixture is too thick for what you want to use it for, just add some fat free or low fat milk to thin it down.

Provided by Jogreen

Categories     Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 5

1/4 cup light mayonnaise
1/4 cup light cream cheese or 1/4 cup light sour cream
1/4 cup weight watchers low-calorie apricot jam (or other lo cal jam)
1 teaspoon curry powder
2 garlic cloves

Steps:

  • Finely chop or crush the garlic.
  • Mix all ingredients together in a shaker or mix with a whisk.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 363.3, Fat 33.3, SaturatedFat 11.4, Cholesterol 64.1, Sodium 706.5, Carbohydrate 9.9, Fiber 0.8, Sugar 2.6, Protein 6.6

APRICOT ALMOND DRESSING



Apricot Almond Dressing image

Talk about versatile! This light and fluffy stuffing goes with almost any entree. The apricots and slivered almonds add a sweet nutty flavor-but if I'm serving it with turkey, I often substitute cranberries and chestnuts.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 9

2 cups chopped onions
2 cups chopped celery
1/2 cup slivered almonds
1/2 cup butter, cubed
1 can (14-1/2 ounces) chicken broth
1 package (12 ounces) unseasoned stuffing cubes
1/4 cup chopped dried apricots
1 teaspoon each rubbed sage, dried thyme and dried rosemary, crushed
Salt and pepper to taste

Steps:

  • In a large skillet, saute the onion, celery and almonds in butter until the vegetables are tender. Stir in the broth, stuffing, apricots and seasonings. , Spoon into a greased 3-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover and bake 5-10 minutes longer or until heated through.

Nutrition Facts : Calories 268 calories, Fat 13g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 570mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

Tips for Making Apricot Dressing:

- **Use Fresh Apricots:** For the best flavor and texture, use fresh, ripe apricots. If fresh apricots are not available, you can use frozen or dried apricots. If using frozen apricots, thaw them before using. If using dried apricots, soak them in warm water for 15 minutes before using. - **Adjust the Sweetness:** The amount of sugar in the dressing can be adjusted to taste. If you like a sweeter dressing, add more sugar. If you prefer a less sweet dressing, reduce the amount of sugar or omit it altogether. - **Use Different Vinegars:** The type of vinegar used in the dressing can also be varied. White wine vinegar, apple cider vinegar, and balsamic vinegar are all good choices. Experiment with different vinegars to find the one you like best. - **Add Herbs and Spices:** Herbs and spices can be added to the dressing for extra flavor. Some good options include basil, thyme, rosemary, garlic, and black pepper. - **Make it Ahead:** The dressing can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it a great option for busy weeknights.

Conclusion:

Apricot dressing is a delicious and versatile dressing that can be used on a variety of salads, grilled meats, and fish. It's easy to make and can be tailored to your own taste preferences. With its sweet and tangy flavor, apricot dressing is sure to please everyone at your table. So next time you're looking for a new salad dressing, give apricot dressing a try. You won't be disappointed!

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