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Apricot Glaze



6 dried apricots
2 cups water
1 cup brown sugar
3 Tbs. Epicurean Champagne Aged Balsamic Vinegar
1 stick cinnamon
12 whole cloves
¼ tsp mustard seeds


1. Add the apricots to water & cook on low for 10 mins.
2. Add the brown sugar, Epicurean Champagne Aged Balsamic Vinegar, cinnamon, cloves, & mustard seeds.
3. Simmer for 25 mins. Remove from heat
4. Chop the apricots and use the apricots and syrup over pork chops, ham, or chicken.

Can be refrigerated up to 2 weeks

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