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Southeast Asian Sweet-and-Sour Sauce

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"This apricot-based sauce gets its Asian accent from ginger and lemongrass and its kick from sambal oelek, a chile paste. Try it as a dipping sauce for pot stickers or chicken wings, or as a stir-fry sauce or barbecue sauce."

List of Ingredients

â—¦ 1 cup water
â—¦ 3 tablespoons minced fresh ginger
â—¦ 2 tablespoons minced lemongrass
â—¦ 2 tablespoons minced garlic
â—¦ 2 ½ pounds apricots (about 20 apricots), pitted and chopped
â—¦ 2 ½ cups sugar
â—¦ 1 cup finely chopped red bell pepper (about 1 medium)
â—¦ ¼ cup fresh lime juice (about 4 limes)
â—¦ ¼ cup sambal oelek (ground fresh chile paste)
â—¦ 3 tablespoons fish sauce


Recipe

Place first five ingredients in a 4-quart stainless steel or enameled saucepan; bring to a boil. Reduce heat to medium; cover and simmer 15 minutes or until apricots are very tender, stirring occasionally. Remove from heat; cool slightly.

Process apricot mixture, in batches, in a blender until smooth. Pour each batch into a bowl. Return apricot mixture to saucepan. Stir in sugar and remaining ingredients. Bring to a boil over medium heat, stirring until sugar dissolves; reduce heat and simmer, uncovered, 5 minutes.

Ladle hot apricot mixture into a hot jar, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about 6 half-pint jars



• Perfect Pairing:
Terrific as a dipping sauce (especially for shrimp and prawns), but also try mixing a tablespoonful with ½ cup mayonnaise and serve alongside sweet potato fries, or spread on grilled chicken.