Best Apricot Ginger Glaze Recipes

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APRICOT GINGER POUND CAKE WITH RUM GLAZE (BUNDT)



Apricot Ginger Pound Cake With Rum Glaze (Bundt) image

I'm always on the lookout for new recipes to use with my bundt pans. I have not tried this one, but we like the taste of ginger so I hope it's good!

Provided by Kitchen__Princess

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 14

1/3 cup sour cream
1/3 cup milk
24 tablespoons unsalted butter, very soft
3 1/2 cups flour (or cake flour)
3 cups sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
7 eggs
1 1/2 teaspoons vanilla extract
1/4 cup coarsely chopped crystallized ginger
1/4 cup coarsely chopped dried apricot
2 tablespoons dark rum
2 tablespoons water
3/4 cup sugar

Steps:

  • To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter.
  • Position a rack in the lower third of an oven and preheat to 325°F
  • Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan.
  • In a small bowl, whisk together the sour cream and milk until blended; set aside.
  • Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter.
  • Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes.
  • Stop the mixer and scrape the sides of the bowl occasionally.
  • Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter.
  • Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
  • Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
  • Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.
  • Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper.
  • To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended.
  • Using a pastry brush, generously brush the surface of the warm cake with the glaze.
  • Let the glazed cake cool completely, 1 to 2 hours, before serving.
  • Serves 16.

Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.1, Sodium 159.2, Carbohydrate 69.7, Fiber 0.9, Sugar 48.2, Protein 6.1

BAKED HAM WITH GINGER-APRICOT GLAZE



Baked Ham with Ginger-Apricot Glaze image

Number Of Ingredients 5

One 5-pound fully cooked ham
3/4 cup no sugar added apricot fruit spread
1 tablespoon grated ginger
1 tablespoon Dijon mustard
1/2 tablespoon dry mustard

Steps:

  • Preheat the oven to 325 degrees. Make crosshatch slashes across the top of the ham with the tip of a knife. Place in a roasting pan. Bake for 30 minutes. Put the fruit spread into a small bowl. Stir in the ginger, Dijon mustard, and dry mustard. Spoon the glaze over the ham and bake until heated through, 20 to 30 minutes more. Remove to a cutting board, cover with aluminum foil, and let sit for 10 minutes before slicing.

SPICY GRILLED SHRIMP WITH APRICOT GINGER GLAZE RECIPE - (4.6/5)



Spicy Grilled Shrimp With Apricot Ginger Glaze Recipe - (4.6/5) image

Provided by á-114543

Number Of Ingredients 26

8 small dried chilies (1-2 inches long) to make 1 tablespoon coarsely chopped chili flakes
1/4 cup grapeseed oil
3 cups chicken or vegetable stock (broth can be substituted)
1 tablespoon minced garlic
1/4 teaspoon kosher salt
1 1/3 cup (250 g) polenta
1 cup heavy cream
1/4 cup coconut milk
6 ounces unsalted butter, cut into 1/2-inch pieces
Freshly ground black pepper
Olive oil (for grilling)
8 ounces apricots, skins removed, halved and cut into 1/2-inch pieces
1/2 cup sugar
1 teaspoon lemon juice
2 slices of ginger, peeled, 1/4- inch slices
1/2 cup diced apricot, small pieces
1/2 cup diced tomato, seeds removed
1/2 cup diced avocado
1/4 teaspoon finely diced Serrano chili, add more if you like more heat
1 tablespoon thinly sliced mint leaves
1 teaspoon lemon juice
2 pounds jumbo shrimp (16-20 count size), peeled, tail on, deveined, washed
Ground chili pepper
Smoked paprika
Salt and pepper
Olive oil

Steps:

  • Chili Oil: Remove stems and seeds from the dried chili. Wearing gloves, chop chili into large flakes, or add to a blender for about 1 minute. Reserve. Heat oil in a small saucepan, until the temperature of the oil reaches 225°F to 240°F. Remove from heat. Add the chili flakes and let infuse for at least 1 hour. Strain chili oil through a fine mesh strainer. Store in a sealed container in the refrigerator, will last for up to 1 month. Coconut Polenta: Combine stock, garlic and ¼ teaspoon salt in a large saucepan and bring to a boil. Gradually pour polenta into the pan and cook over low heat, stirring often. Cook for 17 to 20 minutes, until the polenta is quite dry and coats the bottom of the pan. The polenta will become very thick. Warm the cream and coconut milk in a saucepan, be careful not to burn the cream. Increase the heat of the pan with the polenta to medium, and stir in the butter. Add the warmed liquid about a ½ cup at a time, stirring the polenta so it absorbs the liquid. Season polenta with salt and pepper to your liking. In a small sheet tray, lined with plastic wrap. Pour the polenta and evenly spread to a 1-inch thick layer. Cover with another piece of plastic wrap, and roll a rolling pin across the polenta to create a flat surface. Refrigerate for several hours until the polenta has set. To speed up the process, place the sheet tray of polenta in the freezer and check every 15 minutes until the polenta has cooled to the touch and is firm. In the meanwhile, prepare Apricot Ginger glaze. When cooled and set, cut the polenta onto desired shapes (circles, triangles, squares) and transfer to a sheet tray. When ready to serve, heat grill to high heat. Lightly grease the grill with olive oil. Brush olive oil on both sides of the polenta cut outs. Grill the polenta for a few minutes on each side, until golden brown grill marks are left on the surface and slightly crispy, about 5 to 6 minutes on each side. Transfer to a serving platter. Apricot Ginger Glaze: Bring a pot of water to boil. Prepare an ice bath to cool the apricots quickly. Score the bottom of the apricots with a X, making the cuts half the way up the sides , ensuring the cuts just go through the skin. Add the apricots to the boiling water for 30 to 60 seconds, just until the skin pulls away from the flesh. Quickly add the apricots to the ice bath. Drain and peel the apricots. Halve, remove pit and cut into ½-inch pieces. Puree in a blender for 1 to 2 minutes, until smooth. Strain puree though a fine mesh strainer into a bowl. In a small saucepan, combine the apricot puree, sugar, lemon juice and ginger. Simmer over medium heat, skimming foam as needed until the puree reaches 215°F to 220°F. Remove from the heat. Reserve the glaze until ready to grill the shrimp. Reheat glaze if needed before glazing the shrimp. Apricot Salsa- Combine apricot, tomato, avocado, chili, mint leaves and lemon juice. Cover and refrigerate. Spicy Grilled Shrimp: Prepare and clean shrimp. Add 5 pieces of shrimp to a skewer. Lightly oil both sides of the shrimp with olive oil. Season both sides of the shrimp skewers with salt, pepper, chili pepper and smoked paprika to your liking. Heat grill to high heat. Lightly grease the grill with olive oil. Add the shrimp skewers to the grill and cook until pink, about 4 to 5 minutes on each side. Generously brush each size of the shrimp skewers with the Ginger Apricot glaze. To Serve: Add the coconut polenta to the center of the plate. Serve 1-2 skewers, per person (remove the skewers if desired). Lightly drizzle with Chili oil. Serve with apricot salsa.

APRICOT GINGER GLAZE



APRICOT GINGER GLAZE image

Categories     Fruit

Yield 1 1/2 cups

Number Of Ingredients 5

12oz apricot preserves
3TB apple cider vinegar
2TB melted butter
1/2 tsp ground ginger
1/2 tsp salt

Steps:

  • Combine all ingredients in a small sauce pan and heat through

Apricot ginger glaze is a versatile sauce that can be used to add a burst of flavor to various dishes. Originally used to glaze meats, apricot ginger glaze has since proven itself to be a valuable ingredient in many recipes. The combination of the tangy sweetness of apricot and the spicy zing of ginger creates a unique and delicious flavor profile that is hard to resist. In this article, we will explore some of the different ways apricot ginger glaze can be used in cooking.

What is Apricot Ginger Glaze?

Apricot ginger glaze is a sauce made by combining apricot preserves, ginger, soy sauce, vinegar, and some other ingredients. The mixture is cooked until it thickens into a sticky glaze that can be brushed onto food. The glaze has a sweet, sour, and spicy flavor, which makes it an excellent accompaniment to many dishes.

Uses of Apricot Ginger Glaze

Apricot ginger glaze can be used in many ways to add flavor to various dishes. Here are some of the most popular uses of this versatile condiment.
1. Glazing Meat
The most common use of apricot ginger glaze is as a glaze for meat. It's best to marinate the meat in the glaze for a few hours before cooking to allow the flavors to penetrate the meat. Once the meat is cooked, brush the glaze over the top and continue cooking for a few more minutes until the glaze forms a sticky crust on the meat surface.
2. Dipping Sauce
Apricot Ginger Glaze can also be used as a dipping sauce for a range of foods such as chicken nuggets, spring rolls, or vegetable samosas. To use it as a dipping sauce, simply warm up the glaze in a pan until it reaches a suitable consistency for dipping.
3. Stir Fry Sauce
The sweet and savory flavor of apricot ginger glaze makes it an excellent sauce for stir-frying vegetables, tofu, or meat. Add the glaze to the stir fry during the last few minutes of cooking and mix well to distribute the flavors.
4. Salad Dressing
Apricot ginger glaze can be used as an excellent ingredient for making salad dressings. Just mix a few tablespoons of the glaze into olive oil and apple cider vinegar for a tasty and unique dressing that goes well with a range of salads.

Recipes Using Apricot Ginger Glaze

Here are some recipes that utilize apricot ginger glaze to create a range of delicious dishes.
1. Apricot Glazed Chicken
For this recipe, chicken thighs are marinated in apricot ginger glaze, then grilled or roasted until cooked through. The result is juicy sweet and spicy chicken that makes a perfect weeknight dinner. To make this recipe, combine the ingredients for the marinade, then add the chicken to the bag, shake well to coat and refrigerate for several hours or overnight. Next, grill or roast the chicken, basting with the marinade glaze periodically.
2. Crab Cakes with Apricot Ginger Glaze
This recipe features a unique twist on the classic crab cake recipe by using apricot ginger glaze to create a sweet and tangy sauce. Start by combining crab meat, breadcrumbs, mayonnaise, egg, and seasoning. Then form the mixture into patties and fry them in a pan until golden brown. Finally, serve the crab cakes with the apricot ginger glaze drizzled over the top.
3. Apricot Ginger Glazed Salmon
This recipe features a tasty salmon fillet that is coated with a sweet and savory apricot ginger glaze. To make this recipe, place salmon fillets on a baking sheet and brush generously with the glaze. Bake the salmon for 12-15 minutes until cooked through, then serve with roasted vegetables.
4. Pork Tenderloin with Apricot Ginger Glaze
This recipe features tender pork tenderloin that is glazed with apricot ginger glaze and grilled or roasted to perfection. To make this recipe, start by seasoning the pork with salt and pepper, then sear in a pan to brown all sides. After that, brush generously with the glaze and continue cooking until the pork is cooked through. Finally, rest the pork for a few minutes before slicing and serving.

Conclusion

In conclusion, apricot ginger glaze is a versatile condiment that can be used in various ways to add flavor to many dishes. Its unique combination of sweet and spicy flavors makes it a valuable ingredient in many recipes, from glazing meats to creating a unique salad dressing. Whether you are an experienced cook or a beginner, apricot ginger glaze is an easy way to elevate your cooking skills and create new and exciting dishes.
Apricot ginger glaze is a delicious and versatile sauce that can be used for a variety of purposes. It's sweet and tangy flavor makes it a great accompaniment to many dishes, such as grilled chicken, fish, or vegetables. It's also easy to make and can be customized to your taste preferences. In this article, we will discuss some valuable tips to keep in mind when making apricot ginger glaze.

Tip 1: Choose the Right Apricots

The key ingredient in apricot ginger glaze is, of course, apricots. When picking out apricots, it's important to choose ones that are ripe but not overly soft. Overly ripe apricots can make the glaze too sweet and may not hold their shape well when cooked. Look for apricots that are firm with a little bit of give when gently pressed. If you're buying canned apricots, make sure they're canned in their own juice and not in syrup.

Tip 2: Balance Sweet and Tangy Flavors

The perfect apricot ginger glaze has a balance of sweet and tangy flavors. To achieve this, you'll need to use the right combination of ingredients. Start by mixing equal parts apricot jam and rice vinegar in a small bowl. Then, add finely grated ginger, soy sauce, and a pinch of red pepper flakes. Taste the glaze and adjust the flavors to your liking. If it's too sweet, add a little more vinegar. If it's too tangy, add a little more jam.

Tip 3: Use Fresh Ginger

Fresh ginger adds a zesty flavor to apricot ginger glaze. It's important to use fresh ginger root for the best flavor. Peel the ginger root with a vegetable peeler or the edge of a spoon. Then, finely grate the ginger using a microplane or the small side of a box grater. Be careful not to use too much ginger, as it can easily overpower the other flavors in the glaze.

Tip 4: Cook the Glaze on Low Heat

To make apricot ginger glaze, simply combine all the ingredients in a small saucepan and cook over low heat until the glaze thickens. It's important to cook the glaze on low heat to prevent scorching or burning. Stir the glaze frequently to make sure it doesn't stick to the bottom of the pan. The glaze should thicken and become glossy in about 10-15 minutes.

Tip 5: Add Aromatics for Extra Flavor

If you want to add extra flavor to your apricot ginger glaze, consider adding some aromatics, such as garlic or green onions. Finely mince a clove of garlic or thinly slice some green onions and add them to the glaze while it's cooking. This will give the glaze a savory undertone that complements the sweet and tangy flavors.

Tip 6: Use the Right Amount of Glaze

When using apricot ginger glaze, it's important to use the right amount. Too little glaze and you won't get the full flavor, too much and it may overpower the dish. As a general rule, use about 2 tablespoons of glaze per serving. Brush the glaze onto grilled chicken or fish during the last few minutes of cooking, or toss it with roasted vegetables before serving.

Tip 7: Store the Glaze Properly

If you have leftover apricot ginger glaze, you can store it in the fridge for up to a week. Make sure to let the glaze cool completely before transferring it to an airtight container. When reheating the glaze, do so on low heat and stir it frequently to prevent scorching or burning.

Conclusion

Apricot ginger glaze is a simple and delicious sauce that can elevate any dish. By following these valuable tips, you can make the perfect glaze every time. Remember to choose ripe apricots, balance sweet and tangy flavors, use fresh ginger, cook the glaze on low heat, add aromatics for extra flavor, use the right amount of glaze, and store it properly. Happy cooking!

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