- 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
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.
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!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.