https://www.copymethat.com/r/d9JcfPzh1/apricot-chile-glaze-annabel-langbein/
9587450
BQLTkiJ
d9JcfPzh1
2024-04-25 23:05:03
Apricot-Chile Glaze - Annabel Langbein
loading...
From Annabel Langbein’s “The Free Range Cook: Simple Pleasures”
This “really useful” savory apricot glaze gives ham, chicken and spare ribs a wonderful golden gloss in the oven, and will certainly be on my Christmas ham. It also makes a terrific dip for fresh vegetables, or spring rolls or pot stickers, and would make a great hostess gift packaged in a pretty jar.
This “really useful” savory apricot glaze gives ham, chicken and spare ribs a wonderful golden gloss in the oven, and will certainly be on my Christmas ham. It also makes a terrific dip for fresh vegetables, or spring rolls or pot stickers, and would make a great hostess gift packaged in a pretty jar.
Servings: Yield: 3 ½ cups
Servings: Yield: 3 1/2 cups
Ingredients
- 1 pound apricots
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, chopped
- 1 to 2 long red chiles, or more to taste, chopped
- 1 teaspoon five-spice powder
- 2 teaspoons soy sauce
- Finely grated zest of 1 lime or lemon
- 1 cup sugar
- 1 cup water
- ¼ cup white vinegar
- ½ teaspoon salt
- Ground black pepper
Steps
- Remove pits from apricots and place in a large, heavy-based pot with all other ingredients. Bring to a simmer, stirring now and then, cover and cook over medium heat until fruit is very soft and pulpy (about 10 minutes). Transfer to a food processor and whiz until smooth. Adjust seasonings to taste. Store in a jar in the fridge for up to 2 weeks. Can also seal in jars with sealing lids for use in Winter.