Apricot Jalapeno Sauce

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This apricot sauce recipe, mildly sweet with enough heat, is made with fresh apricots and pickled jalapenos. It is very simple to make and the sauce gets its complexity and unique depth of flavour from the use of cloves, allspice, juniper berries and mace. Great with grilled and barbecued meats, on sandwiches and in vinaigrette.

350 g Apricots, pitted and coarsely chopped
100 g Pickled Jalapeno
100 ml Apple cider vinegar
200 ml Apple juice
50 g Coconut sugar
5 pc Cloves
1 tsp Allspice berries
1 tsp Juniper berries
15 g Sea salt
1 tbsp Mace powder

Wash, pit and coarsely chop the apricots. Place chopped apricots, pickled jalapeno, apple cider vinegar, apple juice and coconut sugar in a medium saucepan. Bring the mixture to a boil. Cook, uncovered, over moderate heat for about 25 minutes.
Use a mortar and pestle to crush the cloves, allspice, juniper berries and salt. Mix in mace powder. Add the spice mixture to the apricots and cook for 5 minutes.
Use a stick blender to puree the mixture. Bring the sauce again to a boil. Transfer the sauce to bottles or small jars. Cool completely and store in the refrigerator for up to 1 month.

Apricot Jalapeno Sauce

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