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Apricot-Rum Barbecue Sauce
This recipe jazzes up purchased barbecue sauce with apricot jam and rum.

Makes: 1 1/2 cups

Total time: About 30 minutes

1/2 cup minced onion
1 Tbsp. minced fresh gingerroot
1 Tbsp. extra-virgin olive oil

1 cup apricot preserves
1/2 cup dark rum
1/2 cup prepared barbecue sauce
1/4 cup fresh lime juice
1/2 tsp. red pepper flakes

Nutrition Information
Per 1/4 cup: 178 cal; 3g total fat (0g sat); 0mg chol; 171mg sodium; 40g total carbs (34g sugars); 1g fiber; 1g protein

Sauté onion and gingerroot in oil in a saucepan over medium-high heat until soft, about 5 minutes.

Add preserves, rum, barbecue sauce, lime juice, and red pepper flakes; bring to a boil. Reduce heat and simmer sauce about 20 minutes or until thickened. Reserve 1/2 cup sauce to serve as dipping sauce. Use remaining sauce (about 1 cup) for basting Dixie-Stuffed Chicken Legs during grilling.


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