• Prep Time
  • Cook Time
  • Difficulty
  • Serves
  • Author
    St. Dalfour

Dinner, Quick & Easy

Thick Apricot and Rosemary Sauce

Try this sauce with cooked meats. Best served with a roast dinner of pork or chicken.

Send CBD11609-134E-4781-B531-727418A5E9EB
  • 1 jar St. Dalfour thick Apricot Spread
  • 1 teaspoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped eschalots
  • 2 teaspoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon chili flakes
  • Salt


Combine St. Dalfour Apricot Spread, rosemary, eschalots, vinegar, olive oil and chili flakes.

Add salt to your taste. Refrigerate for about 1 hour if possible before use, this allows the flavors to blend.

Delicious with grilled or roasted lamb, pork or chicken.

Note: Eschalots are also known as French or golden shallots, they are small, brown, usually clumped together in two and pink inside.

This sauce will keep in a refrigerator for up to 2 weeks in a sealed glass jar.