This four-ingredient dipping sauce, perfect for chicken, has the right balance of sweet and sour without using any added sugar. Even better, apricots are in season during late spring / early summer so finding them fresh in the market should be easier now than at any other time during the year. Score!
- 4-5 large ripe fresh apricots, pitted (about 2 cups chopped)
- 1/2 cup fresh mango, chopped
- 1″ piece ginger, peeled and sliced into thin rounds
- 1/4 cup apple cider vinegar
In a medium saucepan over medium heat, cook the apricots, mango, ginger and apple cider vinegar until the fruit softens, about 10 minutes. Stir occasionally.
Fish out the ginger slices with a spoon (or if you want a bit of spiciness to your sauce, leave a few slices in).
Puree the mixture using an immersion blender, food processor or blender. If you want a smooth sauce, puree until there aren’t any chunks of fruit.
To thin the sauce, add a bit more apple cider vinegar. To thicken the sauce, reduce over low heat in the pan until it’s to your desired consistency.
Serve as a dipping sauce, warm or cold. Also, I brushed a baked chicken with the sauce in the final 5 minutes of cooking and broiled it until it browned a bit.