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
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.