* Exported from MasterCook Mac *

Fruity Barbecue Sauce

Recipe By : Posted to rec.food.cooking by Barb Schaller 8-24-04
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chopped onion
3 cups peeled and sliced fruit
1/2 cup sherry
2/3 cup packed dark brown sugar
2/3 cup chili sauce or catsup
1/4 cup cider -- fruit, or white
wine vinegar
2 tsp. dry mustard
1 tsp. Worcestershire sauce
1 Tbsp. molasses
1/2 tsp. Tabasco sauce
1/2 tsp. salt

Place onion in food processor or blender; process until finely chopped.
Add fruit and process until pureed.

Combine all ingredients in a 3-4 quart (or larger) microwave-safe bowl.
Stir. Cover bowl with plastic wrap, leaving vent. Microwave on high
(100%) for 9-10 minutes or until mixture reaches a boil. Stir, reduce
power to medium (50%) and microwave for 15 minutes, uncovered, stirring
every 5 minutes. Ladle into sterile containers.

For immediate use, pour into sterile jars or containers. Keeps several
weeks refrigerated.

For longer storage, let sauce cool slightly before ladling into freezer
containers. Seal. Keeps 6-8 months frozen.

If fresh fruit is out of season, frozen or canned fruit may be
substituted. Fruit that is unsweetened or packed in natural juice is
preferable.

Great on ribs. Can be made with apricots, papayas, peaches, pears or
nectarines. Makes about 3 half pint jars.

NOTES : Source: Page 90, Easy Microwave Preserving, copyright 1992 by
Cynthia Fischborn and Cheryl Long The Globe Pequot Press.
--
-Barb, www.jamlady.eboard.com An update on 8/22/04; check the Fairs Fare tab.

I use up my old jars of Habanero Apricot Jam (that I never like all that
much) by mixing it with tomato sauce, vinegar, spices, etc. and making
barbecue sauce.

Bob

I use up my old jars of Habanero Apricot Jam (that I never like all that
much) by mixing it with tomato sauce, vinegar, spices, etc. and making
barbecue sauce.

Bob

zxcvbob wrote in :

I use up my old jars of Habanero Apricot Jam (that I never like all that
much) by mixing it with tomato sauce, vinegar, spices, etc. and making
barbecue sauce.

Bob


I use apple juice and chili sauce in equal parts plus caramelized onions,
molasses to taste (1/4 cup) and the zest and juice of 1 lime..let it barely
simmer till it is as thick as you want. On occassion garlic goes in too.

--
Last year's nuts must go.
- Michael Odom

zxcvbob wrote in :

I use up my old jars of Habanero Apricot Jam (that I never like all that
much) by mixing it with tomato sauce, vinegar, spices, etc. and making
barbecue sauce.

Bob


I use apple juice and chili sauce in equal parts plus caramelized onions,
molasses to taste (1/4 cup) and the zest and juice of 1 lime..let it barely
simmer till it is as thick as you want. On occassion garlic goes in too.

--
Last year's nuts must go.
- Michael Odom

On Tue, 24 Aug 2004 11:13:55 -0500, zxcvbob
wrote:

Habanero Apricot Jam

Where did you find that... or was it a weird recipe you
tried?


sf
Practice safe eating - always use condiments

On Tue, 24 Aug 2004 11:13:55 -0500, zxcvbob
wrote:

Habanero Apricot Jam

Where did you find that... or was it a weird recipe you
tried?


sf
Practice safe eating - always use condiments

On Tue, 24 Aug 2004 11:13:55 -0500, zxcvbob
wrote:

I use up my old jars of Habanero Apricot Jam (that I never like all that
much)

Forgot to say it sounds good... I'd add some orange flavored
liquor - grand marnier, triple sec to it and voila! Dinner
for me.

sf
Practice safe eating - always use condiments

On Tue, 24 Aug 2004 11:13:55 -0500, zxcvbob
wrote:

I use up my old jars of Habanero Apricot Jam (that I never like all that
much)

Forgot to say it sounds good... I'd add some orange flavored
liquor - grand marnier, triple sec to it and voila! Dinner
for me.

sf
Practice safe eating - always use condiments

sf wrote:
On Tue, 24 Aug 2004 11:13:55 -0500, zxcvbob
wrote:


Habanero Apricot Jam


Where did you find that... or was it a weird recipe you
tried?


Here's the recipe. I used fresh habaneros for the hot peppers. Other
people like it. I think it tastes too vinegary:

Apricot Red Pepper Jam

1 pkg (6 oz) dried apricots, chopped
3/4 C chopped red bell pepper
1/4 C chopped fresh hot red peppers
2 1/2 C cider vinegar
1 1/2 C water
1 box (1 3/4 to 2 oz) powdered pectin
6 C sugar

Chop the apricots and peppers with 1 3/4 cups vinegar in a blender or
food processor until finely ground. Add to 8-10 qt. pan and rinse
blender with the water and remaining vinegar (3/4 C).
Stir in pectin, bring to a full boil while stirring. Add sugar and
return to boil, still stirring. Boil for 1 minute (2 minutes with 2 oz
box of pectin). Remove from heat and skim off foam. Ladle hot jelly
into hot sterile half-pint jars, leaving 1/2” head space. Wipe jar rims
and threads, top with hot lids and screw down bands firmly. Process in
boiling water bath for 5 minutes. [or don't sterilize the jars, and boil
of 10 minutes]

sf wrote:
On Tue, 24 Aug 2004 11:13:55 -0500, zxcvbob
wrote:


Habanero Apricot Jam


Where did you find that... or was it a weird recipe you
tried?


Here's the recipe. I used fresh habaneros for the hot peppers. Other
people like it. I think it tastes too vinegary:

Apricot Red Pepper Jam

1 pkg (6 oz) dried apricots, chopped
3/4 C chopped red bell pepper
1/4 C chopped fresh hot red peppers
2 1/2 C cider vinegar
1 1/2 C water
1 box (1 3/4 to 2 oz) powdered pectin
6 C sugar

Chop the apricots and peppers with 1 3/4 cups vinegar in a blender or
food processor until finely ground. Add to 8-10 qt. pan and rinse
blender with the water and remaining vinegar (3/4 C).
Stir in pectin, bring to a full boil while stirring. Add sugar and
return to boil, still stirring. Boil for 1 minute (2 minutes with 2 oz
box of pectin). Remove from heat and skim off foam. Ladle hot jelly
into hot sterile half-pint jars, leaving 1/2” head space. Wipe jar rims
and threads, top with hot lids and screw down bands firmly. Process in
boiling water bath for 5 minutes. [or don't sterilize the jars, and boil
of 10 minutes]

In article , zxcvbob
wrote:

sf wrote:
On Tue, 24 Aug 2004 11:13:55 -0500, zxcvbob
wrote:


Habanero Apricot Jam


Where did you find that... or was it a weird recipe you
tried?


Here's the recipe. I used fresh habaneros for the hot peppers. Other
people like it. I think it tastes too vinegary:

Apricot Red Pepper Jam

1 pkg (6 oz) dried apricots, chopped
3/4 C chopped red bell pepper
1/4 C chopped fresh hot red peppers
2 1/2 C cider vinegar
1 1/2 C water
1 box (1 3/4 to 2 oz) powdered pectin
6 C sugar

Chop the apricots and peppers with 1 3/4 cups vinegar in a blender or
food processor until finely ground. Add to 8-10 qt. pan and rinse
blender with the water and remaining vinegar (3/4 C).
Stir in pectin, bring to a full boil while stirring. Add sugar and
return to boil, still stirring. Boil for 1 minute (2 minutes with 2 oz
box of pectin). Remove from heat and skim off foam. Ladle hot jelly
into hot sterile half-pint jars, leaving 1/2² head space. Wipe jar rims
and threads, top with hot lids and screw down bands firmly. Process in
boiling water bath for 5 minutes. [or don't sterilize the jars, and boil
of 10 minutes]

He-e-e-ey, I've seen that recipe before. I got it from the Sunset
canning book. The Fair judges have liked it a couple times; this year
they didn't. sigh
--
-Barb, www.jamlady.eboard.com An update on 8/22/04; check the Fairs Fare tab.

In article , zxcvbob
wrote:

sf wrote:
On Tue, 24 Aug 2004 11:13:55 -0500, zxcvbob
wrote:


Habanero Apricot Jam


Where did you find that... or was it a weird recipe you
tried?


Here's the recipe. I used fresh habaneros for the hot peppers. Other
people like it. I think it tastes too vinegary:

Apricot Red Pepper Jam

1 pkg (6 oz) dried apricots, chopped
3/4 C chopped red bell pepper
1/4 C chopped fresh hot red peppers
2 1/2 C cider vinegar
1 1/2 C water
1 box (1 3/4 to 2 oz) powdered pectin
6 C sugar

Chop the apricots and peppers with 1 3/4 cups vinegar in a blender or
food processor until finely ground. Add to 8-10 qt. pan and rinse
blender with the water and remaining vinegar (3/4 C).
Stir in pectin, bring to a full boil while stirring. Add sugar and
return to boil, still stirring. Boil for 1 minute (2 minutes with 2 oz
box of pectin). Remove from heat and skim off foam. Ladle hot jelly
into hot sterile half-pint jars, leaving 1/2² head space. Wipe jar rims
and threads, top with hot lids and screw down bands firmly. Process in
boiling water bath for 5 minutes. [or don't sterilize the jars, and boil
of 10 minutes]

He-e-e-ey, I've seen that recipe before. I got it from the Sunset
canning book. The Fair judges have liked it a couple times; this year
they didn't. sigh
--
-Barb, www.jamlady.eboard.com An update on 8/22/04; check the Fairs Fare tab.

On Thu, 26 Aug 2004 08:34:17 -0500, zxcvbob
wrote:

I think it tastes too vinegary:

That can be fixed by the "dip" method, but really the
sugar/vinegar solution doesn't look horrible.... if
anything, it would be too sweet for me.

Apricot Red Pepper Jam

It looks like my kind of recipe, so I'll give it a try (LOVE
sweet/sour & hot). The best part is I don't have to wait
for our very short apricot season!


thanks!

sf
Practice safe eating - always use condiments

On Thu, 26 Aug 2004 08:34:17 -0500, zxcvbob
wrote:

I think it tastes too vinegary:

That can be fixed by the "dip" method, but really the
sugar/vinegar solution doesn't look horrible.... if
anything, it would be too sweet for me.

Apricot Red Pepper Jam

It looks like my kind of recipe, so I'll give it a try (LOVE
sweet/sour & hot). The best part is I don't have to wait
for our very short apricot season!


thanks!

sf
Practice safe eating - always use condiments