Apricot marinade from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on June 17, 2025

    There is 1 listing for "apricot marinade" in this book's index (ie what I made from pg 351) and with the exception of apricots, sugar & lemon juice (needed to make the actual jam) the ingredients listed here do not match it. The one I made called for the jam, white wine, Dijon, white wine vinegar, soy sauce + oil. I made 1/2 for a 10 oz piece of pork tenderloin destined for the BBQ using a jelly called "Habanero Gold" made with habaneros & finely chopped dried apricots...a lovely mix of sweet with heat. While we did like it, we wondered if pan roasting the meat and then using the marinade (with added cornstarch) to make a sauce/glaze would be a better idea.

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