Apricot Sauce

Over the weekend my boyfriend and I hosted a little dinner and we used this sauce to glaze our chicken as it baked. We also used the remaining portion as a sauce to dip the chicken in. It’s really delicious.

I believe you can sub out a decent variety of fruits for the apricots such as cherries, peaches, nectarines, plums, and so on.


Apricot Sauce

  • Servings: ~3 Cups
  • Difficulty: Easy
  • Print


  • 3 lbs of apricots (approximately 21)
  • 1 cup honey
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 1/2 tsp ginger
  • 1/2 tsp thyme
  • 1/4 tsp rosemary
  • pinch of salt


  1. Cut apricots in half and remove seed. Boil/steam the apricots and then immediately cool down with cold water. Remove skins and place flesh back into the pot.
  2. Add honey and butter to the pot and bring to a boil. Reduce to a simmer.
  3. Add seasonings and simmer for 30 minutes or so, until you reach the desired consistency. The sauce should stick to the spoon.
  4. Stir occasionally during the simmer. Mash or use an immersion blender to “spot blend” around halfway through simmering (keep some parts a little chunkier by doing this or blend totally if you want a smooth sauce).
  5. Remove from heat and cool down. Store in a mason jar. Freeze or use within 2 weeks.


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