This sauce has some wiggle room; you can add a bit more or less of the seasoning ingredients if you want to. You could also halve or double the recipe if desired.
Ingredients
1/2 cup apricot preserves
1/2 cup peach preserves
4 tablespoons light corn syrup
2-3 tablespoons white vinegar
1 teaspoon soy sauce
1 and a 1/2 teaspoons yellow mustard
1/2 teaspoon salt, the smaller the granules, the better. I don't use kosher for this. I use fine-grain sea salt.
1/4 teaspoon granulated garlic (garlic powder is also acceptable).
3 teaspoons cornstarch*
4 tablespoons COLD water*
1/8 teaspoon of MSG (optional, but highly recommended).
Method
Combine everything in a saucepan, except the cold water and cornstarch. Or, you could put this in a blender first to make it smooth. I personally don't use this method. I put all the ingredients except the cold water and cornstarch in a saucepan, heat everything up on medium heat, then use a stick blender to make it smooth (fewer things to clean with the same results).
While the mixture is heating up, in a separate bowl, add the cold water to the cornstarch (this will not work with anything but cold water; it will clump the sauce with anything but cold water). Stir well until blended.
When the sauce starts to bubble, add the slurry mixture to the sauce and keep whisking; it will thicken fast. Bring to a boil and reduce to a light, bubbly simmer for about 5 minutes, stirring often. This is a great time to adjust the taste.
If you want a bit more garlic, add more; if you want less, add less. For me personally, I added a touch more yellow mustard, soy sauce, and about 1/8 teaspoon of quality MSG (when used correctly, this stuff can make magic).
* denotes combining these in a separate bowl before adding to the sauce.
Drink and then go to the hospital for a burned esophagus because you were too impatient to wait for it to cool down.
Ingredients
1/2 cup apricot preserves
1/2 cup peach preserves
4 tablespoons light corn syrup
2-3 tablespoons white vinegar
1 teaspoon soy sauce
1 and a 1/2 teaspoons yellow mustard
1/2 teaspoon salt, the smaller the granules, the better. I don't use kosher for this. I use fine-grain sea salt.
1/4 teaspoon granulated garlic (garlic powder is also acceptable).
3 teaspoons cornstarch*
4 tablespoons COLD water*
1/8 teaspoon of MSG (optional, but highly recommended).
Method
Combine everything in a saucepan, except the cold water and cornstarch. Or, you could put this in a blender first to make it smooth. I personally don't use this method. I put all the ingredients except the cold water and cornstarch in a saucepan, heat everything up on medium heat, then use a stick blender to make it smooth (fewer things to clean with the same results).
While the mixture is heating up, in a separate bowl, add the cold water to the cornstarch (this will not work with anything but cold water; it will clump the sauce with anything but cold water). Stir well until blended.
When the sauce starts to bubble, add the slurry mixture to the sauce and keep whisking; it will thicken fast. Bring to a boil and reduce to a light, bubbly simmer for about 5 minutes, stirring often. This is a great time to adjust the taste.
If you want a bit more garlic, add more; if you want less, add less. For me personally, I added a touch more yellow mustard, soy sauce, and about 1/8 teaspoon of quality MSG (when used correctly, this stuff can make magic).
* denotes combining these in a separate bowl before adding to the sauce.
Drink and then go to the hospital for a burned esophagus because you were too impatient to wait for it to cool down.