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Apricot-Horseradish Sauce

Recipe Link: http://family.com

List of Ingredients




1/2 cup chopped, dried apricots (about 2 ounces)
1 cup dry white wine or water, plus up to 1/4 cup additional as needed
1/2 teaspoon powdered mustard, preferably Chinese mustard powder
1/4 cup hoisin sauce
1/4 cup ketchup
2 tablespoons horseradish, grated fresh or already prepared
1 tablespoon rice wine vinegar
1/4 teaspoon dried hot pepper flakes


Recipe



1. In a medium saucepan, combine the apricots and wine. Bring to a simmer over medium heat, then remove from heat and cover the pan. Let stand until the apricots are very soft, about 20 minutes. Puree in a food processor, then return to the pan. You should have a thick but pourable puree. If necessary, add up to 1/4 cup more wine or water to achieve the pourable consistency.

2. Add the remaining ingredients and simmer, uncovered, over medium-low heat for 10 minutes.

3. The sauce can be made up to 2 weeks ahead and refrigerated. Reheat gently to use as a table sauce or to brush on during the last 15 minutes of grilling time.

Makes about 2-1/2 cups.

A comment from a cook at Family.com: “Try making this sauce with dried figs or prunes instead of apricots. The thick, smooth sauce makes a fat-free, protective coating for poultry.”