Tangy Apricot Sauce
Summer is the perfect time to enjoy apricots.
Do not knock this small fruit as it is packed with Vitamin C, fiber, and polyphonic antioxidants linked to reducing oxidative stress and inflammation. Enjoy fresh summer apricots in this versatile tangy sauce.
1 cup of fresh apricots, pit removed and cut into small chunks, skin intact (about 5 small apricots)
2 cups of filtered water
2-3 T coconut or date sugar (start with 2 if apricots are ripe and sweeter)
½ t cinnamon
1 t lemon juice
1 T soy sauce
1 T apple cider vinegar
Place all ingredients in a high-speed blender and pulverize until it develops sauce. Can add additional filtered water if needed to achieve the correct consistency.
Use this as a sauce over fish, tempeh, or chicken, or use it as a barbeque sauce.