I made this for Jasper’s first birthday. It was served as a dipping sauce for the meatballs. I made a big batch of it so there was plenty left over, we enjoyed it with some crackers and brie cheese. This sauce is also nice serve as a spread on toast or with my vegetable slice. Try it with my paleo bread.

Ingredients, makes 3-4 cupsApricot Sauce

2 cups organic dried apricots

2 organic shallots

4 cloves organic garlic, chopped

4 tsp organic grated ginger

2 organic cinnamon sticks

1 tsp organic cloves

1/2 tsp himalayan salt

2 cups water

1 tbsp organic virgin coconut oil


1) Heat the oil in a medium size saucepan, add the shallots abd garlic and cook until the shallots are pale in colour

2) Add the remaining ingredients and simmer until almost all of the water has evaporated

3) let the mixture cool slightly, remove the cinnamon sticks, and blend in a food processor until smooth

You may have to add a little water before serving, depending on how thick you want the sauce

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