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Apricot preserves, jam, or extremely ripe apricots can all be used to make the apricot glaze, a thin sauce. With a smooth honey flavour and the brightness of stone fruit in peak season, the apricot glaze is ideal for both savoury and sweet recipes. Apricot jam or preserves, water, liqueur, and sugar are combined to form an apricot glaze, which is then cooked on the stovetop over medium heat until it has a loose, pourable consistency. Cooks can purée the ripe apricots in a food processor before adding them to the glaze for a smoother finish.
This tangy-sweet sauce is simple to make on a weeknight if you have a jar of preserved apricots on hand and goes well with many of your favourite dishes, such as braised chicken thighs. For a thinner glaze, add more water; for a thicker, spreadable sauce, use less.
Here’s how you can make apricot glaze in the comfort of your kitchen.
Ingredients:
• 1–2 tbsp. white sugar
• 1/2 cup apricot jam
• 1 tbsp. cognac (optional)
Method:
• Heat the apricot jam until it can be easily pushed through a strainer.
• To remove any larger apricot pieces, strain the apricot jam through a sieve.
• Combine sieved apricot jam, sugar, and cognac in a saucepan.
• Cook for 3 to 5 minutes over medium heat, or until thickened and sticky.
Notes:
• It is recommended that you test your apricot jam before you make it. While some apricot jams may be slightly tart and require extra sugar, others may be excessively sweet.
• While glazing, be sure to keep the glaze warm. When it cools, it might become harder to spread and lose some of its attractive and polished appearances.
• Apricot glaze can be kept in the refrigerator for as long as possible in a glass jar and reheated at a later time.
