Spiced Apricot Ginger Preserves Recipes

APRICOT AND GINGER JAM

Steps:

• Wash, chop and de-stone apricots. Have jars sterilized in preparation.
• Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
• Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
• At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
• Jar while it is still warm and moves easily.

SPICED APRICOTS

Steps:

• Drain apricots, reserving syrup; set apricots aside. In a small saucepan, combine the vinegar, allspice, cinnamon and reserved syrup. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove from the heat; stir in apricots. Cover and let stand for 30 minutes, stirring occasionally. Drain if desired. Serve warm or cold.

APRICOT GINGER SAUCE

Steps:

• Place all ingredients in a blender and puree.

EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE

Steps:

• Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
• Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
• Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
• While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.