Best 2 Apricot Orange Sauce Recipes
Indulge in a symphony of flavors with our delectable Apricot Orange Sauce, a versatile condiment that elevates both sweet and savory dishes. Crafted with fresh apricots, juicy oranges, and a hint of aromatic spices, this sauce strikes a perfect balance between tangy and sweet, with a luscious texture that will tantalize your taste buds. Discover the culinary magic it brings to a variety of recipes, from succulent grilled chicken and fish to elegant desserts like cakes and ice cream.
Here are our top 2 tried and tested recipes!
BEETS IN ORANGE/APRICOT SAUCE
We love beets...DH doesn't really care for sweet vegies..but I love them!! This is one I throw together..I save 1/2 lb plain for DH...and this is what I do to mine
Provided by katie in the UP
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cook the beets until tender in boiling salted water, drain, slip the beet skins off with your fingers.
- Zest and segment the orange, remove the pith and seeds.
- In a small sauce pan heat the apricot preserves and mix in the orange segments with the liqueur, simmer for a couple of minutes.
- Place the beets in a serving dish, smother with sauce and garnish with orange zest.
- This actually is plenty for 2 -- I generally freeze half.
APRICOT-ORANGE SAUCE
Steps:
- Put the Orangina, chicken stock, orange zest and juice, and cinnamon stick in a heavy saucepan over high heat, bring to a boil, and let boil for 3 minutes. Remove the pan from the heat and add the apricots. Let soak for 30 minutes. Remove and discard the cinnamon stick. Transfer the apricots and their soaking liquid to a blender. Add the marmalade, brown sugar, vinegar, and lemon juice and purée until smooth. Pour the mixture through a strainer into a saucepan, forcing the fruit pulp through the strainer with a spatula (don't forget to scrape the strained pulp off the bottom of the strainer). Return the sauce to the saucepan and let simmer for 3 minutes over medium-high heat. Dissolve the cornstarch in the orange liqueur and stir this into the sauce. Let simmer for 2 minutes longer; the sauce will thicken slightly. Remove the pan from the heat and whisk in the butter. Add salt, pepper, and additional brown sugar or vinegar to taste. The sauce can be served warm or at room temperature. It can be refrigerated, covered, for up to 5 days. Let return to room temperature or reheat over medium heat.
Tips:
- Choose ripe, fresh apricots: Overripe apricots may be too mushy, while unripe apricots will lack flavor.
- Blanch the apricots: Blanching apricots makes them easier to peel and helps preserve their color.
- Use a sharp knife to slice the apricots: This will help prevent them from tearing.
- Cook the sauce over medium heat: This will help prevent it from burning.
- Add a little bit of cornstarch or arrowroot powder to the sauce: This will help thicken it, if desired.
- Taste the sauce before serving and adjust the seasonings as needed: You may want to add more sugar, salt, or lemon juice to taste.
- Serve the sauce warm or cold: It can be used as a topping for pancakes, waffles, yogurt, or ice cream.
Conclusion:
Apricot orange sauce is a versatile and delicious condiment that can be used in a variety of ways. It's easy to make and can be tailored to your own taste preferences. Whether you're using it as a topping for breakfast foods, a glaze for chicken or fish, or a dipping sauce for appetizers, this sauce is sure to please. So next time you have some fresh apricots on hand, be sure to give this recipe a try!
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