Apricot Chilli Glaze/Sauce

[trudy]

Julie, I put it hot into screw top jars and it keeps in the fridge for 12 months.  I also make it using blood plums which is also nice.

[JulieO]

Thanks for that Trudy, I may do that the next time after I've used this first lot up.   

[Bootobethin]

Just making this with plums to have with baked chicken.
It smells delicious.

[achookwoman]

Trudy's, thanks for the recipe.  Will make some today with nectarines. Will let you know how it goes.

[Bootobethin]

Baked chicken with this glaze made with plums was delicious.
We had it with roast veggies and steamed greens.
This is a very versatile and handy glaze to have on hand for a quick and easy meal.
I think it would also be nice with fish.
Thanks for the recipe.

[trudy]

I'm glad you like it Bootobethin.  It's really wonderful with alantic salmon.

[achookwoman]

Made this today, based on nectarines. Bottles most and tipped remainder on chicken drumsticks in SC. Yummy. Thanks for recipe Trudy.

[trudy]

Your welcome!!!

[achookwoman]

I am going to make some with the last of the plums today.  They are small and have stones that are hard to remove.  I will cook them in a little water and put through mouli and then add other ingredients to pulp. Let you know how this goes.

[trudy]

Should work fine Chookie. 

[Kimmyh]

I made this today and it is yummy. I had some with pork sausages tonight. Thanks Trudy. My sauce was a bit thick, not runny, and I was wondering if that is the right consistency or should it be thinner. I did weigh the apricots without the stones. Also, can I store it in the pantry?

[judydawn]

Kim, comment from Trudy

Julie, I put it hot into screw top jars and it keeps in the fridge for 12 months.  I also make it using blood plums which is also nice.

I've frozen small containers of the batch I made.

[Kimmyh]

Thanks judy, was hoping to put in pantry and freeing up fridge space

[troupie]

What a versatile recipe; copies for when I get some energy and do some more shopping. I imagine it would keep in the pantry the same as other condiments do. Thanks for the recipe.

[JulieO]

I have a double batch of this cooking at the moment as I too have loads of apricots that were given to me. 

It did boil over onto the lid and down the sides a bit, so reduced temp to 100C and am cooking for longer.  I may need to pour into a big saucepan and reduce down on the stove top a bit which I won't mind, but next time I will only make the one lot as stated in the recipe.