Ingredients
Method
- In a small heavy-bottomed saucepan over medium-high heat, combine the apricot preserves, chicken broth, vinegar, Dijon mustard, red chili flakes, pepper, and salt. Whisk until well blended.
- Bring the mixture to a simmering boil, stirring occasionally. Let it boil for about 3 minutes.
- Reduce the heat to medium-low and continue cooking for another 7 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove the saucepan from the heat and let the sauce cool. It will continue to thicken as it cools. Use immediately or store in an airtight container in the refrigerator.
Nutrition
Notes
For a milder sauce, reduce the red chili flakes to 1/4 teaspoon. You can substitute the chicken broth with vegetable broth for a vegetarian version. Store leftover sauce in a jar in the fridge for up to 2 weeks. This sauce is excellent as a glaze for grilled chicken, pork, or roasted vegetables. If you prefer a smoother texture, blend the sauce with an immersion blender after cooking. Adjust salt and pepper to taste after cooking.