Best Apricot Glaze Recipes

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APRICOT-GLAZE CHICKEN



Apricot-Glaze Chicken image

My husband knows what's on the supper menu when our boys are driving home from Abilene Christian University in Texas. This apricot-glazed chicken entree has become our homecoming tradition. It's easy to make for any number of people. -Retha Kaye Naylor, Frankton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 4

2 boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup apricot preserves
2 tablespoons dried minced onion

Steps:

  • Place chicken in a greased 9-in. square baking dish. Combine the mayonnaise, preserves and onion; spoon over chicken. Bake, uncovered, at 350° for 25-minutes or until chicken juices run clear.

Nutrition Facts : Calories 431 calories, Fat 25g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 23g protein.

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD



Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 20

1/4 cup chardonnay vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more if needed
3 Fresno chiles
Canola oil
Salt and freshly ground black pepper
2 cups green seedless grapes, roughly chopped
2 cups red seedless grapes, roughly chopped
2 to 3 tablespoons chardonnay vinegar
2 to 3 tablespoons extra-virgin olive oil
3/4 cup apricot jam
3 tablespoons chardonnay vinegar
4 (6-ounce) boneless, skinless chicken breasts, pounded thin
Canola oil
Salt and freshly ground black pepper
1/4 cup roughly chopped fresh thyme
1 bunch watercress, for serving
1/2 cup sliced skin-on almonds, lightly toasted, for serving

Steps:

  • For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
  • For the grape salad: Prepare the grill for direct grilling.
  • Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
  • For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
  • Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
  • To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

SIMPLY ROASTED PORK LOIN ROAST WITH APRICOT GLAZE



Simply Roasted Pork Loin Roast With Apricot Glaze image

This was given to me by a girl at church. I tried it and couldn't believe how easy and how wonderful it was. The aroma filling the house made us all crazy waiting for it to be ready. It tasted as good as it smelled.

Provided by BamaKathy

Categories     Pork

Time 1h

Yield 14 serving(s)

Number Of Ingredients 7

1/2 cup apricot preserves
1 teaspoon salt
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 (3 lb) boneless pork loin, trimmed
cooking spray

Steps:

  • Preheat oven to 425 degrees.
  • Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted.
  • Keep warm over low heat.
  • Combine salt, oregano, garlic powder, and pepper.
  • Rub evenly over pork.
  • Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan.
  • Bake at 425 degrees for 30 minutes.
  • Brush 1/4 cup preserves evenly over pork.
  • Bake an additional 10 minutes.
  • Brush remaining preserves evenly over pork.
  • Bake an additional 10 minutes or until meat thermometer registers 155 degrees.
  • Let stand 10 minutes before slicing.

Nutrition Facts : Calories 221, Fat 12.3, SaturatedFat 4.2, Cholesterol 61.2, Sodium 219.4, Carbohydrate 7.6, Fiber 0.1, Sugar 4.2, Protein 19.3

ROAST CHICKEN WITH APRICOT GLAZE



Roast Chicken With Apricot Glaze image

The chef Fany Gerson makes her tangy and sweet roast chicken with an apricot glaze: a mixture of apricot jam, butter and garlic that is applied while the chicken is in the oven, keeping it juicy and flavorful inside and out. The apricot butter is also whisked into the pan drippings, along with shallots and red wine vinegar, to make a vibrant sauce.

Provided by Priya Krishna

Categories     dinner, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 14

1 (4-pound) chicken, at room temperature
Kosher salt and ground black pepper
1 lemon, halved
1 small onion, chopped
8 sprigs fresh thyme
4 tablespoons olive oil
3 to 5 cups chicken broth
5 garlic cloves (4 of them crushed, 1 of them minced)
4 tablespoons unsalted butter, softened
4 tablespoons apricot preserves
1 shallot, finely chopped
1/3 cup red wine vinegar
1 cup dried apricots, sliced
1 cup roasted salted pistachios, whole or coarsely chopped (optional)

Steps:

  • Heat the oven to 450 degrees with a rack set in the middle position.
  • Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
  • Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
  • Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
  • Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
  • Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
  • While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.

Nutrition Facts : @context http, Calories 1141, UnsaturatedFat 46 grams, Carbohydrate 52 grams, Fat 75 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 1983 milligrams, Sugar 32 grams, TransFat 1 gram

APRICOT-MUSTARD GLAZE



Apricot-Mustard Glaze image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 3 tablespoons

Number Of Ingredients 4

2 tablespoons apricot jam or preserves
2 teaspoons stone-ground mustard
2 teaspoons apple cider vinegar
Freshly ground black pepper

Steps:

  • Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
  • Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

PORK CHOPS WITH APRICOT GLAZE



Pork Chops with Apricot Glaze image

This quick recipe is fantastic! The seasonings add just the right amount of flavor, and the apricot preserves offer a touch of sweetness. The glaze is also tasty on grilled chicken. -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless pork loin chops (6 ounces each)
1 cup apricot preserves
2 tablespoons hoisin sauce
1/2 teaspoon crushed red pepper flakes
2 green onions, chopped
3 tablespoons chopped unsalted peanuts

Steps:

  • Mix ginger, salt, garlic powder and pepper; rub onto both sides of chops. In a small saucepan, combine preserves, hoisin sauce and pepper flakes; cook and stir over medium heat until blended. Reserve 1/2 cup for brushing chops after grilling., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with remaining sauce during the last 4 minutes of cooking. Let stand 5 minutes before serving. Brush chops with reserved sauce; sprinkle with green onions and peanuts.

Nutrition Facts : Calories 399 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 549mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.

ROASTED PORK TENDERLOIN WITH APRICOT MUSTARD GLAZE



Roasted Pork Tenderloin With Apricot Mustard Glaze image

Entertain your guests this Holiday with this scrumtious Roasted pork and this delectable glaze!! Everyone will Love it!!

Provided by Chef mariajane

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup smuckers pure apricot jam
2 tablespoons grainy mustard
1 tablespoon soy sauce
1 garlic clove, crushed
salt and pepper
1 1/2 lbs pork tenderloin

Steps:

  • Preheat oven to 375°F
  • Place a rack over a foil lined baking sheet. Combine first 4 ingredients in a small bowl. Sprinkle pork loin with salt and pepper.
  • Reserve half of the glaze and spread the remaining over pork loin. Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F
  • Remove from oven and cover with foil for 10 minutes. Slice and serve with reserved glaze.

Nutrition Facts : Calories 385.4, Fat 14.5, SaturatedFat 2.1, Cholesterol 82.1, Sodium 3070.1, Carbohydrate 30.8, Fiber 8.3, Sugar 13.8, Protein 37.5

PEACH TARTLETS WITH APRICOT GLAZE



Peach Tartlets with Apricot Glaze image

This simple 3-ingredient dessert will save the day when you need to whip up something quick but impressive at the last minute. Substitute the peaches with any kind of fresh fruit, such as plums, nectarines, apples, or pears.

Provided by foodelicious

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 32m

Yield 18

Number Of Ingredients 4

1 (17.3 ounce) package frozen puff pastry, thawed
¾ cup apricot preserves, divided
2 peaches - peeled, pitted, and thinly sliced, or more as needed
2 teaspoons hot water, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  • Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
  • Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
  • Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
  • Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

Nutrition Facts : Calories 185.2 calories, Carbohydrate 21.5 g, Fat 10.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 73.6 mg, Sugar 6.7 g

APRICOT AND HONEY HAM GLAZE



Apricot and Honey Ham Glaze image

I found this recipe years ago and use this glaze whenever I make a ham now.

Provided by Cheryl Gausdal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Ham Glaze Recipes

Time 5m

Yield 12

Number Of Ingredients 4

½ cup apricot jam
3 tablespoons honey
1 tablespoon hot English mustard
2 tablespoons orange marmalade

Steps:

  • Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.

Nutrition Facts : Calories 57.4 calories, Carbohydrate 15.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 23.8 mg, Sugar 12.1 g

SPICY AIR FRYER PORK CHOPS WITH APRICOT GLAZE



Spicy Air Fryer Pork Chops with Apricot Glaze image

A combination of chili powder and other herbs and spices make a spicy rub for pork chops. Brush with a spicy-sweet glaze in the last 2 minutes of cooking, and take the extra glaze to the table for even more goodness. We enjoyed these chops with simple sauteed zucchini and steamed white rice.

Provided by Bibi

Time 3h

Yield 4

Number Of Ingredients 16

4 cups water
2 tablespoons kosher salt
2 tablespoons white sugar
4 (5 ounce) bone-in center loin pork chops, about 3/4-inch thick
1 teaspoon chili powder, or to taste
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon white pepper
½ cup apricot all-fruit spread
3 tablespoons hoisin sauce
1 (1 inch) piece ginger root, peeled and grated
2 cloves minced garlic
1 ½ teaspoons Asian chili-garlic sauce
½ medium lime, juiced
cooking spray
2 tablespoons finely minced fresh parsley

Steps:

  • Combine water, salt, and sugar in a bowl and stir until the crystals are dissolved. Add pork chops, cover, and refrigerate for at least 2 hours, or up to 4 hours.
  • Remove pork chops from the brine and shake off excess. Discard the remaining brine. Pat chops dry with paper towels and place on a plate or cutting board.
  • Combine chili powder, onion powder, salt, and white pepper in a small bowl. Distribute 1/2 of the rub mixture among the 4 chops and rub to coat the entire surface. Turn the chops and repeat. Allow chops to come to room temperature, about 30 minutes.
  • Meanwhile, combine apricot all-fruit spread, hoisin sauce, ginger, garlic, chili-garlic sauce, and lime juice for the glaze in a medium, microwave-safe bowl.
  • Microwave mixture on high for 3 minutes, stirring halfway through. Carefully remove glaze and set aside.
  • Preheat air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray each side of seasoned and rubbed chops with cooking spray.
  • Place chops in the air fryer in a single layer and air-fry for 8 minutes, turning halfway through.
  • Brush the tops of the chops with prepared glaze and air-fry until pork chops are no longer pink in the center, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Sprinkle chops with minced parsley, and serve with remaining glaze.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 40.1 g, Cholesterol 41.3 mg, Fat 5.8 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 1.8 g, Sodium 3516.6 mg, Sugar 27.3 g

SLOW-COOKER HAM WITH APRICOT-DIJON GLAZE



Slow-Cooker Ham with Apricot-Dijon Glaze image

This super-convenient ham leaves your oven free for all the sides. For an easy variation on the glaze, try peach or pineapple preserves.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h15m

Yield 10 to 12 servings

Number Of Ingredients 5

1/2 cup apricot jam
1/2 cup Dijon mustard
1/2 cup packed light brown sugar
Freshly ground black pepper
One 4- to 5-pound spiral-cut ham

Steps:

  • Whisk together the jam, mustard, sugar and 1/4 teaspoon black pepper in a small pot. Bring the mixture to a boil to melt the sugar, whisking occasionally. Reduce the heat to a simmer until the mixture thickens, about 2 minutes. Remove from the heat, and reserve.
  • Add 3/4 cup water to the insert of a 6-quart slow cooker. Place the ham in the insert on its side, and brush lightly with the glaze. Cover, and cook on low until the ham is hot throughout, 6 to 7 hours. Refrigerate the remaining glaze.
  • When the ham has about 10 minutes left to cook, reheat the glaze in a small saucepan over medium-low heat, stirring frequently.
  • Transfer the ham to a carving platter or serving dish, and brush with enough glaze to make a glossy, sticky coating. Slice, and serve with the remaining glaze on the side.

GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE



Grilled Pork Chops With Apricot-Mustard Glaze image

Make and share this Grilled Pork Chops With Apricot-Mustard Glaze recipe from Food.com.

Provided by ElizabethKnicely

Categories     Pork

Time 30m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 7

1/3 cup apricot preserves
1 teaspoon gulden's spicy brown mustard
1 teaspoon la choy soy sauce
4 pork chops, 1/2-inch thick (6 ounces each)
2 teaspoons pure wesson canola oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
  • Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
  • Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

GRILLED HOT AND SWEET SAUSAGE TACOS WITH APRICOT-JALAPENO GLAZE, GRILLED PEPPER AND RED ONION SALSA



Grilled Hot and Sweet Sausage Tacos with Apricot-Jalapeno Glaze, Grilled Pepper and Red Onion Salsa image

Provided by Bobby Flay

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 grilled poblano pepper, peeled, seeded and finely diced
1 grilled red bell pepper, peeled, seeded and finely diced
1 yellow bell pepper, peeled, seeded and finely diced
1/2 red onion, cut into 1/4-inch thick rounds, grilled and finely diced
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
1/4 cup honey
Pinch salt and freshly ground black pepper
1 cup apricot preserves
2 jalapenos, grilled
2 limes, juiced
3 Italian hot sausage links
3 Italian sweet sausage links
Canola oil
Salt and freshly ground black pepper
Flour tortillas
Corn tortillas
Grated Monterey Jack cheese

Steps:

  • Salsa: Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving.
  • Sausage tacos: Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste.
  • Heat a grill to high. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice.
  • Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa.

PORK LOIN WITH APRICOT-ROSEMARY GLAZE



Pork Loin with Apricot-Rosemary Glaze image

Rosemary adds a savory flavor to the sweet glaze showcasing apricot preserves and sherry.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 10

Number Of Ingredients 7

3-lb pork loin roast
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup dry sherry, cooking sherry or apple juice
2 teaspoons dried rosemary leaves, crumbled
2 cloves garlic, finely chopped

Steps:

  • Heat oven to 350°F. Trim fat from pork. Place pork in 13x9-inch glass baking dish. Sprinkle with salt and pepper.
  • In 10-inch skillet, heat preserves, sherry, rosemary and garlic over medium heat, stirring frequently, until thickened. If necessary, mash apricot pieces with fork into small pieces. Spoon 1/4 cup apricot mixture onto pork (reserve remaining apricot mixture). Insert meat thermometer so tip is in center of thickest part of pork.
  • Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 155°F. Cover pork with foil; let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into slices. Heat remaining apricot mixture; serve with pork.

Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 85 mg, Fiber 0 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 16 g, TransFat 0 g

PINEAPPLE-APRICOT GLAZE



Pineapple-Apricot Glaze image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Steps:

  • Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

GRILLED SKEWERED SHRIMP WITH APRICOT-CURRY GLAZE



Grilled Skewered Shrimp with Apricot-Curry Glaze image

For a special yet simple entrée, try these full-of-flavor kabobs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons vegetable oil
3 tablespoons apricot preserves
1 1/2 tablespoons white wine vinegar
2 1/4 teaspoons Dijon mustard
2 1/4 teaspoons curry powder
1 1/4 teaspoons finely chopped garlic
1 1/2 pounds uncooked large shrimp, thawed if frozen, peeled and deveined
Shredded lettuce, if desired
Lemon wedges, if desired

Steps:

  • In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
  • Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
  • Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
  • Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 105 mg, Fat 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 2 g, TransFat 0 g

GOAT CHEESE-STUFFED CHICKEN WITH APRICOT GLAZE



Goat Cheese-Stuffed Chicken with Apricot Glaze image

"My original version of this recipe used several tablespoons of butter versus a tablespoon of olive oil. It also used dried apricots and honey and more of the cheese." -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons goat cheese
2 tablespoons part-skim ricotta cheese
4 tablespoons chopped shallots, divided
1 teaspoon olive oil
2/3 cup reduced-sodium chicken broth
2 tablespoons apricot spreadable fruit
1 tablespoon lemon juice
1 teaspoon spicy brown mustard
1 teaspoon minced fresh parsley

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Combine the goat cheese, ricotta and 1 tablespoon shallots; spread over the center of each chicken breast. Roll up and secure with toothpicks., In a small nonstick skillet, brown chicken in oil on all sides. Remove and keep warm., In the same skillet, saute remaining shallots until tender. Stir in the broth, spreadable fruit, lemon juice and mustard. Bring to a boil; cook until liquid is reduced by half., Return chicken to the pan; cook, covered until a thermometer inserted in chicken reads 165°, 6-7 minutes. Discard toothpicks. Serve chicken with cooking liquid. Sprinkle with parsley.

Nutrition Facts : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 695mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 41g protein.

ASIAN-INSPIRED PORK AND RICE MEATBALLS WITH APRICOT GLAZE



Asian-Inspired Pork and Rice Meatballs with Apricot Glaze image

A little bit sweet, a little bit spicy, these meatballs and glaze make a great appetizer that is good warm or at room temperature.

Provided by Bibi

Time 1h

Yield 12

Number Of Ingredients 16

1 ¼ pounds ground pork
1 cup cooked rice
⅓ cup minced red onion
⅓ cup diced dried apricots
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoons ground coriander
1 teaspoon salt, or to taste
½ teaspoon white pepper
¼ teaspoon crushed red pepper flakes, or to taste
1 ½ cups apricot preserves
⅓ cup hoisin sauce
2 teaspoons grated fresh ginger
2 teaspoons chili-garlic sauce
1 medium lime, juiced
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper or aluminum foil.
  • Combine pork, cooked rice, onion, apricots, vinegar, sesame oil, coriander, salt, pepper, and pepper flakes in a medium mixing bowl; mix until well blended. Form into 24 meatballs, each about 1 1/2 inch in diameter. Place meatballs on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • Remove meatballs from the oven and allow to cool for 5 minutes.
  • Meanwhile, melt apricot preserves in a small saucepan over medium heat, 2 to 3 minutes. Stir in hoisin sauce, ginger, chili-garlic sauce, and lime juice.
  • Place meatballs in a serving dish and pour glaze over top. Garnish with cilantro.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 36.3 g, Cholesterol 30.8 mg, Fat 8.4 g, Fiber 1.1 g, Protein 9.5 g, SaturatedFat 2.7 g, Sodium 386.4 mg, Sugar 21.5 g

SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE



Sausage Links with Apricot-Mustard Glaze image

Yield Makes 8 servings

Number Of Ingredients 5

1/2 cup apricot preserves
1/4 cup sweet-hot mustard
2 teaspoons chopped fresh rosemary
2 tablespoons vegetable oil
18 ounces breakfast sausage links (such as pork links or hot and sweet links; about 20 links)

Steps:

  • Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute. Add mustard and whisk until beginning to simmer, about 30 seconds. Remove from heat. Stir in chopped rosemary. Season glaze to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)
  • Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until browned and cooked through, about 10 minutes. Transfer to saucepan with glaze. Stir over medium heat until sausages are glazed, about 1 minute. Transfer to platter and serve.

MANGO APRICOT GLAZE



Mango Apricot Glaze image

A smooth, sweet, and slightly tangy glaze, great for pork, chicken, and fish.

Provided by Morgan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 48

Number Of Ingredients 7

1 ½ cups rice wine vinegar
½ cup raw sugar
2 ripe mangoes, peeled and chopped
4 fresh apricots, pitted and chopped
1 tablespoon chopped fresh ginger root
1 tablespoon honey
1 tablespoon fresh lime juice

Steps:

  • Bring the rice vinegar and sugar to a boil in a saucepan until the sugar dissolves. Cook over medium heat for 10 minutes, stirring constantly. Stir in the mangoes, apricots, and ginger; cook, stirring occasionally, until the fruit is soft and beginning to break apart, about 10 more minutes. Transfer the mixture to a blender or food processor and add the honey and lime juice. Process until smooth.

Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 3.5 g

Apricot glaze is a delicious and versatile condiment that can be used to add a touch of sweetness and flavor to a variety of dishes. This glaze is perfect for meats, vegetables, and even desserts. What makes apricot glaze so special is the unique combination of tanginess, sweetness, and fruitiness that it offers. It is commonly used in Asian cuisine as a dipping sauce, but can be adapted to suit any cuisine or taste.

What is Apricot Glaze?

Apricot glaze is a type of sauce made from apricots, sugar, and vinegar. The glaze is cooked until it thickens into a syrup, which is then brushed onto meats, vegetables, or other foods to add flavor and moisture. The glaze can also be used as a dipping sauce or served drizzled over desserts like cakes or ice cream.

Benefits of Apricot Glaze:

There are several benefits to using apricot glaze in cooking. Firstly, the sweetness of the glaze can help balance out other flavors in a dish. This is particularly useful in savory dishes, where a touch of sweetness can complement the saltiness of meats or other ingredients. Secondly, the acidity of the vinegar in the glaze can help tenderize meats, making them more flavorful and juicy. Finally, apricot glaze is a great way to add fruit to your diet, as apricots are high in vitamins A and C, as well as fiber.

Uses of Apricot Glaze:

One of the most popular uses for apricot glaze is as a marinade or sauce for meats. It can be brushed onto chicken breasts, pork chops, or even steak before grilling or baking to add flavor and moisture. The glaze can also be used as a dipping sauce for appetizers like egg rolls, spring rolls, or chicken nuggets. In addition, it can be served as a condiment for sandwiches or burgers as a replacement for ketchup or mustard. Finally, apricot glaze can be used in baking to add a fruity twist to desserts like cakes, tarts, or pies.

How to Make Apricot Glaze:

While there are many different recipes for apricot glaze, the basic ingredients and steps are the same. To make apricot glaze, you will need:

  • 1 cup of diced fresh or dried apricots
  • 1/2 cup of sugar
  • 1/4 cup of vinegar (apple cider or rice vinegar work well)
  • 1/4 cup of water

To make the glaze:

  1. In a small saucepan, combine the apricots, sugar, vinegar, and water.
  2. Bring the mixture to a boil over medium heat.
  3. Reduce the heat to low and let the mixture simmer for 20-25 minutes, stirring occasionally, until the apricots are tender and the mixture has thickened into a syrup.
  4. Remove the saucepan from the heat and let the glaze cool for a few minutes.
  5. Use a blender or immersion blender to blend the glaze until it is smooth.
  6. Brush the glaze onto meats, vegetables, or use it as a dipping sauce or condiment.
Conclusion:

Apricot glaze is a delicious and versatile condiment that can add a touch of sweetness and fruity flavor to a variety of dishes. It can be used as a marinade, sauce, or condiment, and is easy to make with just a few basic ingredients. Whether you are a foodie, a health enthusiast or someone who just loves good food, apricot glaze is definitely worth trying.

Apricot glaze is a delicious and versatile ingredient that can be used in a variety of dishes, from sweet to savory. It can be made with fresh or canned apricots, and can be thick or thin depending on the recipe. Whether you are making a glaze for a ham, a cake, or a grilled chicken, here are some valuable tips to keep in mind.

Tip #1: Choose the Right Apricots

The key to a great apricot glaze is using the right apricots. If you have access to fresh apricots, you can use them to make a homemade glaze. Look for apricots that are ripe but not overripe as they will be easier to work with. If fresh apricots are not an option, canned apricots are a great alternative. When using canned apricots, make sure to drain the syrup and rinse the fruit to remove any extra sugar.

Tip #2: Experiment with Flavors

Apricot glaze is a great base for experimenting with different flavors. You can add spices, like cinnamon and nutmeg, for a warm and cozy flavor. Or, try adding a pinch of cayenne pepper or ginger for a little kick. Herbs, like rosemary or thyme, can add a savory element to the glaze. For a sweeter glaze, try adding honey, maple syrup, or brown sugar. The possibilities are endless!

Tip #3: Adjust the Consistency

Apricot glaze can vary in consistency depending on the recipe. Some recipes call for a thicker glaze that can be spread on a cake or ham, while others call for a thinner glaze that can be brushed on a grilled chicken or salmon. If your glaze is too thick, try adding a little bit of water, juice, or even wine to thin it out. If it’s too thin, try simmering it for a bit longer to reduce and thicken it.

Tip #4: Use a Food Processor or Blender

When making apricot glaze, it’s best to use a food processor or blender to combine the ingredients. This will help ensure that the glaze is smooth and well mixed. If you don’t have a food processor or blender, you can use a hand mixer, but be sure to mix the glaze well to avoid clumps.

Tip #5: Don’t Overcook the Glaze

When making apricot glaze, it’s important not to overcook it. If the glaze is cooked for too long, it can become too thick or even burnt. The glaze should be simmered over medium heat until it has thickened and coats the back of a spoon. If you are unsure if your glaze is done, test it by spooning a bit onto a plate and letting it cool. If it is the right consistency, it should not run off the plate when tilted.

Tip #6: Store the Glaze Properly

Apricot glaze can be made ahead of time and stored in the refrigerator for up to a week. It’s best to store it in an airtight container to prevent it from drying out. When reheating the glaze, gently heat it over low heat until it has reached the desired consistency.

Tip #7: Use the Glaze Creatively

Apricot glaze is a versatile ingredient that can be used in a variety of dishes. It’s great for glazing hams, meatballs, and chicken, as well as adding a sweet topping to cakes and desserts. You can also use it as a dipping sauce for spring rolls or chicken wings. Get creative and try using the glaze in different ways to see what works best for you.

Tip #8: Use Fresh Ingredients

When making apricot glaze, it’s important to use fresh ingredients. This will help ensure that the glaze is flavorful and not overly sweet. If you are using fresh apricots, make sure they are ripe and sweet. If you are using canned apricots, look for ones that do not contain added sugar or preservatives.

Tip #9: Use a Non-Stick Pan

When making apricot glaze, it’s best to use a non-stick pan to prevent the glaze from sticking to the bottom of the pan. This will help ensure that the glaze is cooked evenly and not burnt. If you don’t have a non-stick pan, make sure to stir the glaze frequently to prevent it from sticking.

Tip #10: Adjust the Sweetness

Apricot glaze can be very sweet depending on the recipe. If you find that your glaze is too sweet, try adjusting the amount of sugar or honey that you use. You can also add a splash of lemon juice or vinegar to help balance out the sweetness. If you prefer a sweeter glaze, add a bit more sugar or honey until it’s just right.
In Conclusion
Apricot glaze is a delicious and versatile ingredient that can be used in a variety of dishes. Whether you are glazing a ham, adding a topping to a cake, or making a dipping sauce, these valuable tips will help ensure that your apricot glaze comes out perfectly every time. So, get creative, experiment with flavors, and enjoy the endless possibilities of apricot glaze!

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