Recipe courtesy of Jerry James Stone.
Photo: © Natashamam35 /stock.adobe.com

Savory and Spicy Apricot Sauce

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• 1 lb apricots, halved, pitted and chopped
• ½ cup light brown sugar
• ¼ cup honey
• 1 Tbsp white miso or ½ Tbsp soy sauce
• ½ tsp red pepper flakes
• 2 garlic cloves, minced
• ¼ tsp salt
• ¼ cup apple cider vinegar

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Combine all ingredients in a Dutch oven or large saucepan. Bring mixture to a boil over a medium-high heat, then reduce heat to a simmer. Cook mixture until it begins to thicken and is syrup-like, about 30 to 60 minutes, depending on the moisture content of the apricots.

Test the sauce for doneness: Dip a spoon into the sauce, removing any excess, then drag your finger across the back of the spoon, through the sauce. If the sauce holds the line, it is ready. For a thinner sauce, use an immersion blender to purée it. Serve warm or cool. Once the sauce has cooled, refrigerate it in an airtight container and use within 10 days. Makes about 8 (¼-cup) servings.