Sauce of the Week: Apricot Plum

Well, it’s hot. So we grill…a lot. What that means is I usually do grilled veggies, a hunk of meat and a salad. Well, I want to spice it up this year – so I’m making a bunch of sauces and then I just choose which one I want to put on my meat! It’s perfect.

You can use this one as a marinade and use as a topper. Dale LOVED it.


Well, this is embarrassing. I didn’t take a pic! OMG. Try it anyway – it’s delicious.


  • 2 ripe apricots, pits taken out
  • 1 ripe plum, pit taken out
  • 1 small yellow onion
  • 2 garlic cloves
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive or avocado oil
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 3 tbsp orange juice
  • 1/2 tsp granulated onion
  • salt and pepper to taste

How To:

Put all ingredients in a food processor. Process it – really well.

Place meat of choice in a portion of the sauce to marinade over night, or, place in a mason jar to use as a topper for your cooked meat. Or do both. 🙂

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