Ingredients
Summer Preserving -
- 370 grams Apricots, halved and stoned
- 1.25 litres Malt vinegar (I used brown malt vinegar)
- 250 grams brown sugar
- 200 grams treacle
- 30 grams garlic, peeled
- 30 grams green ginger, fresh
- 7 grams Mustard seeds, brown or yellow
- 15 grams allspice berries
- 15 grams whole cloves
- 2 teaspoons sea salt
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place garlic and ginger in the mixing bowl chop mince 10 sec/ speed 7.
Add the apricots and chop 7 secs /speed 7.
Add all remaining ingredients and simmer for 40 -50 min/100 c /speed 3. Place the steaming basket on the Thermomix lid to enable steam to escape.
Check consistency, if runny 5mins/Varoma/speed 3.
Blend for 1 minute/speed 9, gradually increasing from speed 1 to speed 9. Pour into hot sterilised bottles and seal straight away.
Method
Tip
This delicious sauce made from fresh apricots when in season can be stored in a cool, dark and dry corner of your pantry for up to two years.
At least it can be enjoyed within two weeks. The longer the sauce is stored the more the flavours develop and mature.
I have also made worcestershire sauce substituting apricots with both plums and peaches.
Absolutely delicous with poached eggs and mushrooms!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have made your sauce and absolutely love it, i have shared some with some of my friends and they love it too. i have also made the sauce with mango, peaches and cherries. i have a lot of pumpkins so i gave it a try too today, it taste great too, just have to give it a couple of months for the flavour to draw.
your recipe is amazing, could i use granny smith apples instead of apricots. thank you
Wish me well. I am going to try this with my excess of mangoes.
Did it 3 years ago with apricots...amazing. Now I’m on the Gold Coast apricots are not plentiful.
Just making this now...it seems like a lot of vinegar.
Great recipe!! Can't wait to try it!! Thanks for sharing!
SS, I can vouch for this recipe. We had a taste of this on Leanne's Kale and Pesto Pancakes at our meeting last week. Leanne is a great cook and the sauce is tasty.
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next year!
as stated, when I run out i will be making more sauce with my reserves of plum, or other types of jam.
- thanks for the comment - love that fact that you have noticed it!
Enjoy!
Leanne
Me
Why did I only find this recipe when it is too late! Apricots are almost out of season and I just have to make this! May have to flag it for next summer as I am sure it will be best when made with properly in season apricots. It would be so easy to make Paleo, using honey or maple in place of sugar and a little blackstrap molasses in place of treacle.
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