first recipie - APPRICOT CHIPOLTE GLAZE

Discussion in 'Recipes' started by Packman, Dec 3, 2005.

  1. Packman

    Packman Elite Refuge Member

    Messages:
    5,985
    Joined:
    Oct 12, 2001
    Location:
    Merrill, WI
    Guys and gals saw this basic recpie awhile ago on food tv and since the apricots are in season here decided to try it. Please remember I don't use exact recipies and cook to taste, sight and smell. I did this first on a lamb shoulder roast and then my wife did a pork loin roast with left over glaze both were done on charchol. Both were freaking awesome.

    APPRICOT CHIPOLTE GLAZE

    1- 16 oz bottle of red wine vinegar.
    1 ½ cups of sugar.
    ½ finely copped large red onion.
    3-5 fine chopped garlic cloves
    1 teaspoon each oregano and basil more or less to taste.
    Bring to a boil and reduce about 1/3 to 1/3 (best done outside or in WELL ventilated area as the vinegar will be strong in the air )

    Add 2 tablespoons of chipotle Tabasco sauce. More or less to taste.
    8-16 apricots pitted and finely chopped pending size (I ended up with about 1 ½ cups or so)

    Bring back to a boil and let cook for about 10-15 minutes

    Place on roast for last ½ hour of cook rebasting ever 10 minutes.
     
  2. CapnMorgan

    CapnMorgan Senior Refuge Member

    Messages:
    989
    Joined:
    Jul 6, 2003
    Location:
    Texas
    My brother bought a sauce with chipolte and apricot and it was great on grilled duck!
     
  3. Packman

    Packman Elite Refuge Member

    Messages:
    5,985
    Joined:
    Oct 12, 2001
    Location:
    Merrill, WI
    Doing again on lamb it is yummy
     
  4. call4ducks

    call4ducks Elite Refuge Member

    Messages:
    1,148
    Joined:
    Aug 24, 2007
    Location:
    Vacaville California
    I have done this on Pork
    It would be great for duck good call :tu
     

Share This Page