Let me tell you, if you take a peek in my fridge any given day, you’ll probably notice a bright array of jars. Jellies, jams, ...

Step 2: Make the sauce In a small bowl, whisk together the apricot preserves, chicken broth, Dijon mustard, salt, and pepper until smooth. Pour the mixture evenly over the chicken.

Apricot’s tangy richness can add zest to many dishes, like puddings and desserts. This fruit’s abundance won’t last long in the marketplace, so plan on making some apricot preserves to use ...

Use just 1 pint of ice cream and slightly less than half of apricot preserves. Layer into a loaf pan, approximately 9″x5″. Spoon out in “slices” the width of the pan.

Amer Budayr’s mother turned trays full of apricot jam, dried in the sun, into the preserve called murabba el meshmosh in phonetic Lebanese Arabic. Now, Budayr carries on the tradition.

Apricot preserves aren't usually front and center on the jam shelf, but when stone fruit season rolls around, apricots deserve their golden moment, and I was excited to crack this jar open.

In a bowl, mix the Apricot preserves, onion flakes, mustard, soy sauce, ginger and chili flakes. 3. Pour this mixture over the top of the chicken. 4. Cover and cook on low for 6-8 hours (high 4-6 ...

Apricot preserves: The fruity sweetness balances the savory and spicy ingredients. Pepperoncini peppers: These sliced and pickled peppers bring a mild heat and briny pop of flavor.

Add soy sauce, preserves, and and pepper and simmer, uncovered, stirring occasionally, 2 minutes. Let cool a bit. Pour sauce over chicken and let marinate in the fridge 8 hours or overnight.

While not monogamous, my relationship with this almond apricot tart has been long and enduring. I’ve been making it for over 20 years, and it never fails to please me.