Asian Ginger Apricot Sauce/Glaze Recipe

Cook Eat Share
40 mins (prep 10, cooking 30)
8 ingredients
8 servings
This recipe is adapted from one by Julie Campoy in her book Julienne. The original called for more Asian chili garlic sauce which is very spicy. Since my wife doesn't care for really hot spices I cut back on it some. For me the more heat the better; but like they say--"Happy wife, happy life." This sauce is good on almost anything. It can be used hot as a finishing sauce or cold it makes an excellent glaze for grilled fish, chicken, pork or beef. The sauce stores well refrigerated and freezes well if made in larger batches.

Categories:  south-east-asian ,
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Serving Size (37.36 g)
Servings 8
Amount per Serving
Calories 62.33 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 2.37mg 0.79%
Total Carbohydrate 9.98g 26.62%
Dietary Fiber 0.0 g 0.0%
Sugars 7.62 g %
Protein 0.04g 0.71%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 2.07mg% Iron 0.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
apricot nectar, dried apricots, minced peeled fresh ginger, asian chili garlic sauce