Apricot dipping sauce with an Asian flair

Apricot Dipping Sauce

I have been meaning to post my Apricot Dipping Sauce all week. I really meant to post Apricot Dipping Sauce along side my Soft Pretzels I made last week. Apricot Dipping Sauce is a bit of an unusual pairing but it was a match made in heaven.

Apricot dipping sauce with an Asian flair

Apricot Dipping Sauce Asian flair


Apricot Dipping Sauce is kind of like that. A bit unusual but a perfect pairing with so many things. It’s sweet, yes, but it also has a bit of an Asian flair. There’s a touch of soy, but just a touch of heat, too, to keep it from being too sweet and add some balance to the flavors.

About Apricot Dipping Sauce:

It’s because Apricot Dipping Sauce is a bit sweet, a bit spicy with a touch of Asian flair, that makes it so versatile. Surprisingly, it doesn’t really taste like apricots, doctored up with all the flavors. I straight up stole the recipe from Gourmet years ago and doctor/change it up all the time. We love it!

I know the name implies dipping sauce, and it’s a fantastic one, not only with the pretzels, but with Egg Rolls, Pot Stickers, Chicken Wings, Chicken Nuggets or other breaded chicken or pork, but Apricot Dipping Sauce can be used in other ways, too. It’s a great way to add a little Asian flair, to many things.

Think about using Apricot Dipping Sauce in the final moments of barbecuing pork or chicken or brushed on chicken wings to caramelize. Use it just like you’d use a barbecue sauce and then continue to baste and turn until browned and caramelized in spots and you’ll have amazing smoky, sticky sweetness. Heaven!

Making Apricot Dipping Sauce:

Apricot Dipping Sauce is super easy and just takes minutes to make. Feel free to do what I do; just use this recipe as a base recipe, a guide, and change it up how you’d like it. Make it a little hotter if you’d like, maybe add a bit of ginger to bring the Asian flavors forward. If you’d like it a little zingier, add a teaspoon or two of vinegar or rice wine vinegar. You might even want to make your Apricot Dipping Sauce with another jam or jelly. Maybe orange marmalade or peach?

Your Apricot Dipping sauce will keep in the fridge, tightly covered, for several weeks. Just gently rewarm, stirring often.

Saving Money on Apricot Dipping Sauce:

Jams and Jellies are always at their least expensive in late summer to early fall. Supply and demand, right? And the warehouses are full right after harvest. Watch for coupons on jam or jellies – when there are coupons, there are usually sales at the grocery store. There’s no need to be paying full price for pantry items like this that keep forever, so stock up at a low.

Asian ingredients are often at a low in January to coincide with the Lunar New Year. At my store, they’re never advertised, so I just make it a habit to check the aisle. If you have an Asian market near you, and never shopped it, you might just be surprised at how low the prices are.

When I need a small bit of lime like this, I just “fork” it. Stab that lime with a fork and squeeze the amount of juice out that you need. Make sure to use the rest soon. When buying limes, don’t pay attention to color as long as it’s fresh. Limes can vary from yellow to green. Just pick up several and weigh them in your hand and choose the heaviest. I like to roll my limes across the counter, pressing down, to break down the little pockets inside and free the juice up.

Apricot Dipping Sauce

  • Servings: abt 2 cups
  • Difficulty: easy
  • Print

  • 1 3/4 cups apricot jam
  • 2 tablespoons soy sauce, or to taste
  • 3 tablespoons finely chopped scallion greens (optional)
  • 1 tablespoon fresh lime juice (or a teaspoon apple cider vinegar)
  • dash of Tabasco or Sriracha, optional
  • a pinch of hot pepper flakes, optional
  • 1/4 to 1/2 teaspoon Chinese hot mustard, optional

Melt jam in a small saucepan. Stir in remaining ingredients. Simmer several minutes for a thicker sauce, stirring often, if desired or serve as is. Season with salt and pepper to taste and serve warm.


  • To reheat, gently heat over low heat, stirring often
  • Ginger powder is also a nice addition.


From the kitchen of http://www.frugalhausfrau.com adapted from Gourmet.


You know I’ll be bringing this to our Throwback Thursday #25 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

I will also be bringing these over to Angie’s Link Party, Fiesta Friday # 105 This week, Lily of the Sweet Little Baker and Julianna of Foodie on Board are the co-hosts!

29 thoughts on “Apricot Dipping Sauce

    • Thanks, Jhuls, and as far s the mustard, you could leave it out, Jhuls, or add in to taste some horseradish or wasibi or mustard powder, hot or not or maybe coleman’s mustard powder.

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