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Apricot bbq sauce in a glass jar with a spatula resting in the jar.
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Apricot BBQ Sauce

Sweet, smoky, and tangy! This Apricot BBQ Sauce is perfect for grilling, glazing, or dipping—made with real fruit to create a bold, summery flavor.
Course Condiment, Dipping, Grilling
Cuisine American, Summer BBQ
Keyword Apricot BBQ Sauce, Fruit-Based BBQ Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16
Calories 56kcal

Ingredients

  • 1 tablespoon olive oil (14 mL)
  • 1 teaspoon paprika (2 g)
  • 1 teaspoon garlic powder (3 g)
  • ¾ teaspoon dried oregano (0.5 g)
  • ¼ teaspoon cayenne pepper (0.5), optional
  • 16 ounces fresh apricots (455 g), about 6–7 medium apricots, washed, pitted
  • ¼ cup pineapple juice (60 mL)
  • ¼ cup brown sugar (55 g), light or dark
  • 3 tablespoons apple cider vinegar (45 mL)
  • 2 tablespoons Worcestershire sauce (30 mL)
  • 1 cup ketchup (240 mL)
  • 1 tablespoon dijon mustard (15 g)
  • Kosher salt and freshly-ground black pepper to taste

Instructions

  • Prep ingredients: Wash, pit, and dice the apricots. Measure out all remaining ingredients and set aside the dry spices.
    16 ounces fresh apricots
  • Blend the base: In a blender, combine apricots, pineapple juice, brown sugar, apple cider vinegar, Worcestershire sauce, ketchup, and dijon mustard. Blend until smooth and creamy.
    ¼ cup pineapple juice, ¼ cup brown sugar, 3 tablespoons apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 cup ketchup, 1 tablespoon dijon mustard
  • Toast the spices: Heat a small skillet over medium heat. Add paprika, garlic powder, oregano, and cayenne (if using). Stir constantly for 1 minute, or until aromatic. Immediately transfer to the blender and pulse to combine.
    1 teaspoon paprika, 1 teaspoon garlic powder, ¾ teaspoon dried oregano, ¼ teaspoon cayenne pepper, 1 tablespoon olive oil
  • Simmer the sauce: Pour the blended mixture into a medium pot. Bring to a gentle boil over medium heat, stirring occasionally. Reduce the heat and simmer for 10–15 minutes, stirring occasionally, until the sauce darkens slightly, becomes glossy, and the flavors concentrate. This creates a rich sheen and helps it become gold and balanced.
  • Serve or store: Serve warm, or let cool to room temperature. Store in an airtight container in the fridge for up to 2–3 weeks.

Notes

 
 
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Nutrition

Serving: 2tablespoon | Calories: 56kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 152mg | Fiber: 1g | Sugar: 10g | Vitamin A: 702IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.4mg