Besides our regular grocery, a trip to Costco yesterday yielded one large tray of apricots. I really enjoy eating them and can eat 3-4 in one sitting. Unfortunately, as we were checking out, we noticed that one of the apricots in the bunch was spoiled. The cashier was kind enough to have someone bring us a new tray and we walked out the door — happy.
When we arrived home, I opened the tray of apricots to “feel” for the ones that might be ripe and ready to eat. I touched one, then another and another — they were all ripe and ready to eat NOW. I had three and decided to find a recipe that I could make with some of the remaining ones.
This is the recipe I came up with which is adapted from one called Apricot Ginger BBQ Sauce.
I remembered having Apricot Chicken at Olive Garden a couple of years ago so I had high hopes for this recipe and it did not disappoint.
Alright then — let’s take a look at this paleo recipe. Here are the main ingredients (less the salt and water).
You’ll be slicing the apricots in half, removing the pit and then dicing them up. They will mostly break apart when you cook them so they don’t all have to be the same size.
Next you’ll be dicing up the tomatoes. I used small heirloom tomatoes.
Both the diced apricots and tomatoes will be thrown (not literally — haha) into a small pot along with a half cup of water then you’ll bring that to a simmer.
While the apricot mixture is cooking through, grate the fresh ginger and dice up the cranberries.
Next you’ll be adding the ginger, cranberries, honey and salt to the apricot mixture and letting everything come to a boil until you have a nice sauce.
You’ll notice it’s still a little thick. Set this aside and allow it to cool.
Once the mixture is cooked, you’ll be using an immersion blender and pulsing the mixture until you get a smooth saucy texture.
And the sauce will be so beautiful looking … ahhhhhh. And so tasty. ….. ahhhhh. I do enjoy apricots.
Ready to see the recipe?
- 6 Ripe Apricots, pits removed then diced
- 4-6 small Heirloom Tomatoes, diced
- 1/2 Cup Water
- 1 Tablespoon Grated Fresh Ginger
- 2-3 Tablespoons Dried Cranberries, diced
- 1 Tablespoons Honey
- 1 Tablespoon Apple Cider Vinegar
- 1 teaspoon Salt
- After preparing the apricots and tomatoes, add them to a small pot along with the water.
- Cook the apricot mixture on medium until it comes to a simmer.
- Add the honey, vinegar and sea salt then taste to make sure it’s sweet enough for you.
- While the apricot mixture is cooking through, prepare the ginger and cranberries then add them to the apricot mixture.
- Once the mixture starts boiling, remove it from the stove and let the sauce cool.
- After cooling, use an immersion blender to blend the sauce into an almost smooth consistency.
Any leftovers of this sauce can be refrigerated. The sauce tastes great on both on salmon and chicken.
This time around I used it on baked salmon and I must say, it was delicious! I served the salmon with steamed broccoli and Baked Sweet Potato with Thyme.
For additional Paleo Recipes, click here.