Apricot Mustard Sauce
This recipe will blend the apricots with the other ingredients to a smooth consistency so there is no reason to peel your apricots.
- 4 1/2 cups apricot (about 1.5 pounds)
- 1 1/2 T. powdered mustard
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup soy sauce (you can use gluten free or substitute)
- 1 t. Crystallized or fresh ginger root, diced
In a stainless steel pot combine apricots with 1/4 cup of water so the fruit doesn't scorch. Cook on medium/low till apricots start to breakdown, about 20 minutes at a simmer.
Add the bowl of additional ingredients. Continue to heat on a low simmer for about 15 minutes till thesauce is thick.
Using an immersion blender or transferring to a upright blender, blend till smooth. Return to pot and heat to simmer. Remove from heat.
Ladle sauce intohot, sterilized half pint canning jars, leaving 1/2" headspace.Remove air bubbles and refill if necessary.
Wipe rims, and add hot lidsand rings. Place the jars in the water bath making sure that the watercovers each of the jars by 1 to 2 inches. Add hot water to the canner if itdoesn't measure up.
Cover the pot and turn up the heat under the canner and waitfor the water to start boiling. Once the water has come to a boil start yourtimer for 10 minutes.
When complete turn off the heat and remove the cover andlet the jars sit for another few minutes.
Remove the jars and place them backon the dishtowel in a place that they will sit overnight to cool. Do not touchor move them till the next morning.