Tangy Apricot Barbecue Sauce
Nonstick spray coating
cup finely chopped onion
teaspoon grated fresh ginger
cup apricot preserves
cup orange juice
tablespoon Worcestershire sauce
- Lightly coat a medium saucepan with cooking spray. Add onion and ginger; cook until tender, stirring occasionally. Stir in catsup, apricot preserves, orange juice, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until sauce is slightly thickened. Makes 1-1/2 cups sauce (24, 1-tablespoon servings).
- Cover and refrigerate the sauce for up to 3 days. Use sauce to make Barbecued Chicken, Roasted Onion, and Nectarine Pizza or Barbecued Chicken with Roasted Onion Medley, or use to brush on grilled meats during the last 10 minutes of grilling.
Nutrition Facts(Tangy Apricot Barbecue Sauce)
- Per serving:
- 27 kcal cal.,
- 142 mg sodium,
- 7 g carb.
- Percent Daily Values are based on a 2,000 calorie diet