If I am anything, it is a rule follower. When I was younger my parents once brought snacks into the movie theater and I worried the entire time we would get kicked out for breaking the rules.
I used to apply my strict rule following to cooking by not varying off of a written recipe…..at all! I had my handful of dishes that I knew by heart and could make with my eyes closed but give me something new and I craved guidelines. Luckily I married a man who is a little more flexible with following the “rules” when it comes to cooking (or driving the speed limit). Cooking together over the past 5 years has allowed us to learn from the other and I am now more comfortable in using a recipe as a starting point and adding my own twist.
This recipe started off as an idea I saw on Pinterest (that is an entirely other post) because my wonderful sister-in-law had just made us heaps of homemade jams and butters. I hope you are inspired as well and break a few rules in the process.
Savory Apricot Lemon Sauce
Adapted from myrecipes.com
1/3 cup Apricot jelly ( I used my sister-in-law’s homemade)
Red pepper flakes
Pensky’s Toasted Onion
Combine jelly with juice from half a lemon in a pan and cook over medium heat for about 2 minutes. Add enough chicken broth to come to a simmer (about 1/2 to 1 cup). Stir with a whisk as sauce thickens to reduce lumps. Add in spices and grated lemon peel according to taste. I used about 1 tsp curry, 1/4 tsp red pepper flakes, 1 tsp onion, a few drops of soy sauce and salt to taste. Cook down until sauce thickens.
Be sure to taste while seasoning and add accordingly. My sauce ended up tasting similar to a sweet and sour sauce.
You could substitute white wine for broth and leave out the spices and add a little vanilla to make great dessert sauce as well! It is a good example of using a fridge staple (jelly) in a sweet or savory way. The possibilities are endless!
I served with grilled chicken, broccoli, and quinoa.