Apricot Dipping Sauce

apricot dipping sauce Snowbird Recipe
Apricot dipping sauce is easy, versatile and perfect for snowbirds who rely on simple recipes with a gourmet flair

Snowbird Recipe:

Apricot Dipping Sauce

I first created this easy, versatile apricot dipping sauce with just four ingredients (two oils, apricot preserves and citrus) as a way to add more flavor to my mother-in-law's severely restricted diet. The recipe works well as a basic dipping sauce, yet easily adapts to anyone's personal preferences by adding heat, tanginess or wine / liqueur. Because the ingredients can be primarily kept in a freezer and pantry, it's quick for snowbirds to make a batch at the last minute for an impromptu party or dinner with friends. This recipe is great with appetizers, chicken, pork, egg rolls, shrimp, fish, ham or rice.

Snowbird meals tend to be much simpler, using fewer ingredients and a very limited selection of appliances and gadgets to prepare them. Choose the freshest, highest quality ingredients and find alternate ways to make your favorite recipes. Forget about what you don't have to cook with, instead focus on what you can accomplish with what you do have. - Midlife Snowbird


Basic Apricot Dipping Sauce

1/2 cup apricot preserves

1/4 cup extra virgin olive oil

1 T. sesame oil

1 T. frozen orange juice concentrate OR 3 T. freshly squeezed orange juice

1 t. light soy sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder



1/4 teaspoon crushed red pepper flakes OR

1 T cream style horseradish OR

1 T Dijon or Chinese hot mustard OR

1 T. Grand Marnier® orange liqueur

Cooking sherry or white wine are also options, but much more subtle in flavor.

Note: Measurements for optional flavors are approximate -- adjust to your own preference.


Suggested Brands: Smucker's® Apricot Preserves, Grand Marnier® orange liqueur, Grey Poupon® Dijon mustard, Inglehoffer® Cream Style horseradish, Holland House® sherry cooking wine, Holland House® white cooking wine


Add all ingredients to a small sauce pan.

Bring to a simmer over low heat a few minutes until flavors blend, stirring periodically. Do not boil.

Remove from heat.

Optional: strain sauce through a fine mesh strainer or colander. Discard or set aside strained fruit.

Sauce will be a thin consistency.

Serve warm or at room temperature.



Yield: 3/4 cup

Serving Suggestion:

--As a dipping sauce for appetizers such as egg rolls, crab rangoon, chicken or fish fingers, shrimp, chicken wings, won tons, etc.

--As a glaze for baked fish, ham, poultry, chicken, pork chops, pork tenderloin, Cornish hens, etc.

--As a sauce for fried chicken, vegetables, shrimp, fish, etc.

--With steamed rice or vegetable dishes

--With stir fry dishes

Equipment List:

--small sauce pan

--measuring cup

--measuring spoons

--fine mesh strainer or colander




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