Apricot-Ancho Barbecue Glaze

Ingredients:

• 6 strips bacon, chopped
• 1-1/2 cups small yellow onion, diced
• 1 Tbsp minced garlic
• 3/4 cup ketchup
• 3/4 cup orange juice
• 3/4 cup dark brown sugar, packed
• 1/4 cup malt vinegar
• 2 ancho chiles, diced
• 1 tsp paprika
• 1 tsp dry mustard
• 1 tsp Tabasco sauce
• 1 tsp cayenne pepper
• 2 tsp salt
• 1 tsp ground black pepper
• 1 cup canned, drained apricots or fresh

Preparation:

• Sauté the bacon in a large sauté pan over medium heat until almost crisp, about 4 minutes. Add the onions and sauté until browned, about 5 minutes. Add the garlic and sauté until aromatic, about 1 minute.



• Add all the remaining ingredients to the sauté pan. Simmer until the apricots are very soft, about 10 minutes. Taste the sauce and season with additional salt and pepper, if needed.



• Transfer mixture to the Vitamix container and secure lid. Select Low speed. Turn machine on and then switch to High speed. Blend for 30 seconds until relatively smooth.



• The glaze is ready to use now, or it can be cooled and stored in a covered container in the refrigerator for up to a week.



• Recipe provided by the Culinary Institute of America.