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Spicy Apricot BBQ Glaze in a jar
Grilled meat with spicy apricot glaze

Spicy Apricot BBQ Glaze

Author: Flavelo
Sauces and Gravies Recipes
The secret to fruit-based BBQ sauces is the natural thickening power of pectin and sugar. Apricot jam is the perfect base because its acidity and sweetness are balanced, creating a beautiful caramelized glaze on meat under heat. The capsaicin from the chili and the acid from the vinegar cut through the sweetness, ensuring the roast doesn't taste like 'jam on toast'.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 60 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan
  • Whisk or wooden spoon
  • Knife
  • Jar for storage

Instructions

1 ✓

Finely mince the chili (or use chili flakes).

Tip: Leaving the seeds and ribs in makes it much spicier.
2 ✓

Combine all ingredients in a small saucepan. Whisk until smooth.

Tip: Mixing cold prevents lumps before heat activates starches or sugars.
3 ✓

Bring to a simmer over medium heat, then reduce to low and cook for 5-10 minutes until thickened and the color deepens.

Tip: Simmering allows flavors to infuse and excess water to evaporate.
4 ✓

Use warm as a glaze, or pour into a jar and refrigerate.

Tip: It keeps for weeks in the fridge due to high sugar and acid content.

Recipe FAQ

It's too thin.
Keep cooking! It thickens as water evaporates (reduction).
It burned on the grill.
Sugary glazes burn fast above 320°F (160°C). Only brush it on during the last 5-10 minutes of cooking.

Ingredients

  • 1/4 cup Apricot Jam (smooth)
  • 1-2 whole Chili Peppers (to taste)
  • 1/2 cup BBQ Sauce (base)
  • 1 tbsp Vegetable Oil
  • 2 tbsp Apple Cider Vinegar or White Wine Vinegar
  • 1 tbsp Brown Sugar (if jam isn't sweet enough)
  • 2 cloves Garlic (crushed)
  • 1 tsp Smoked Paprika
  • 1 pinch Salt
  • 1 pinch Black Pepper