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Makes three cups

This tangy-sweet barbecue sauce is just right for grilled chicken breasts, turkey burgers or salmon steaks. If you can’t find fresh apricots, substitute frozen apricots.

3 large apricots, pitted and chopped

1 medium yellow onion, chopped

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¾ cup (6 ounces) pineapple juice

¼ cup packed brown sugar

4 cloves garlic, chopped

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon cinnamon

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1. In a small saucepan over medium-high, combine all ingredients. Bring to a simmer and cook, stirring often, until the onions are tender and the apricot chunks begin to break down, about 10 minutes Transfer to a blender or food processor and purée until smooth. Return to the saucepan and simmer over medium heat until reduced by a quarter. Transfer to a bowl and use immediately or cover and refrigerate up to a week.

Nutrition information per 2 tablespoons: 20 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0g saturated; 0 g trans fats); 0 mg cholesterol; 4 g carbohydrate; 0 g fiber; 3 g sugar; 0 g protein; 40 mg sodium.

J.M. Hirsch, The Associated Press

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