Apricot-Ancho Barbecue Glaze

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Dietary Interest:: low cholesterol, low fat, gluten-free

Apricot-Ancho Barbecue Glaze

Yield:

4 c (960 ml)

Total Time:

25 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save to:

Recipe Book

Ingredients

  • 6 strips bacon, chopped
  • 1 1/2 cups (196 g) small dice yellow onion
  • 1 Tablespoon minced garlic
  • 3/4 cup (180 ml) ketchup
  • 3/4 cup (180 ml) orange juice
  • 3/4 cup (166 g) packed dark brown sugar
  • 1/4 cup (60 ml) malt vinegar
  • 2 ancho chiles, diced
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 cup (242 g) canned, drained apricots or fresh

Directions

  1. Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute
  2. Add all the remaining ingredients. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.
  3. Transfer sauce to Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 30 seconds, until relatively smooth.
  7. The glaze is ready to use, or it can be cooled and stored in a covered container in the refrigerator for up to a week.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Nutritional Facts

Servings Size 2 Tablespoons (30 ml)

Amount Per Serving

 
Calories 70
Total Fat 2.5 g
Saturated Fat 1 g
Cholesterol 5 mg
Sodium 260 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 8 g
Protein 1 g