This sweet-and-spicy sauce is delicious served with pork tenderloin and grilled chicken or as a dipping sauce for fried shrimp. It also makes a great savory spread for biscuits or roast beef and turkey sandwiches.
1 (15.25-oz.) jar apricot preserves
1/4 cup fat-free chicken broth*
1/4 cup honey
3 tablespoons horseradish
1 tablespoon chopped fresh parsley
2 tablespoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon dried crushed red pepper
How to Make It
Whisk together all ingredients in a small saucepan. Cook over medium heat, whisking frequently, 3 to 4 minutes or until thoroughly heated and sauce is a pourable consistency. Use immediately, or store in an airtight container in refrigerator up to 1 week.
*Vegetable broth may be substituted.
Note: For testing purposes only, we used Polaner All Fruit Apricot Spread.
Note: To make a spread, prepare recipe as directed, omitting chicken broth. Use immediately, or store in an airtight container up to 1 week.
The name of the recipe caught my eye in the April 2009 Southern Living....sounded like a southern novel....then I read the ingredients and KNEW that it would be delicious. I love every ingredient that the recipe calls for (especially the horeradish), so to try it the night I was making fried shrimp was a no brainer. I also covered pork chops with it and plan on pairing it with chicken breast for lunch this week. Brought a sample to work and everyone asked for the recipe. Even had a suggestion to pour it on top of cream cheese as a dip. YUM! Defintely recommend this easy and savory/sweet sauce!
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