• Paleo Sweet and Sour Sauce Recipe

    Paleo Sweet and Sour Sauce | stupideasypaleo.com
    This four-ingredient dipping sauce, perfect for chicken, has the right balance of sweet and sour without using any added sugar. Even better, apricots are in season during late spring / early summer so finding them fresh in the market should be easier now than at any other time during the year. Score!

    Paleo Sweet and Sour Sauce Recipe

    Preparation 10 mins 2017-03-28T00:10:00+00:00
    Cook Time 15 mins 2017-03-28T00:15:00+00:00
    Serves 2 cups     adjust servings

    Ingredients

    • 4-5 large ripe fresh apricots, pitted (about 2 cups chopped)
    • 1/2 cup fresh mango, chopped
    • 1″ piece ginger, peeled and sliced into thin rounds
    • 1/4 cup apple cider vinegar

    Instructions

    1. In a medium saucepan over medium heat, cook the apricots, mango, ginger and apple cider vinegar until the fruit softens, about 10 minutes. Stir occasionally.
    2. Fish out the ginger slices with a spoon (or if you want a bit of spiciness to your sauce, leave a few slices in).
    3. Puree the mixture using an immersion blender, food processor or blender. If you want a smooth sauce, puree until there aren’t any chunks of fruit.
    4. To thin the sauce, add a bit more apple cider vinegar. To thicken the sauce, reduce over low heat in the pan until it’s to your desired consistency.
    5. Serve as a dipping sauce, warm or cold. Also, I brushed a baked chicken with the sauce in the final 5 minutes of cooking and broiled it until it browned a bit.

    by

    Paleo Sweet and Sour Sauce Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: 2 cups
    Ingredients
    • 4-5 large ripe fresh apricots, pitted (about 2 cups chopped)
    • 1/2 cup fresh mango, chopped
    • 1″ piece ginger, peeled and sliced into thin rounds
    • 1/4 cup apple cider vinegar
    Instructions
    1. In a medium saucepan over medium heat, cook the apricots, mango, ginger and apple cider vinegar until the fruit softens, about 10 minutes. Stir occasionally.
    2. Fish out the ginger slices with a spoon (or if you want a bit of spiciness to your sauce, leave a few slices in).
    3. Puree the mixture using an immersion blender, food processor or blender. If you want a smooth sauce, puree until there aren’t any chunks of fruit.
    4. To thin the sauce, add a bit more apple cider vinegar. To thicken the sauce, reduce over low heat in the pan until it’s to your desired consistency.
    5. Serve as a dipping sauce, warm or cold. Also, I brushed a baked chicken with the sauce in the final 5 minutes of cooking and broiled it until it browned a bit.

     

    Paleo Sweet and Sour Sauce | stupideasypaleo.comWhat’s your favorite dipping sauce?

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    16 thoughts on “Paleo Sweet and Sour Sauce Recipe

      1. Hi Leslie! Thanks for the feedback. I just launched the new site last week so I’m still figuring out ways to make it better. Much appreciated!

    1. Looks amazing. I am heading to the store to pick out the fruit for dinner tonight! Now the stupid question… how did trimming your chicken and laying it flat affect cooking times? A link for a recipe prepared that way would be great. Thanks!

      1. Hi Timothy! I honestly have no idea what motivated me to split the chicken that way but it did seem to cook faster. I’ll have to come up with something. I really appreciate your feedback on that 🙂

    2. Just came across your website from Chowstalker and pinned this recipe to my Pinterest! I love Sweet & Sour sauce, so a Paleo version is awesome! Can’t wait to try it! Congrats on your new website! Now to take a peek around!

      1. Hi Melissa…I’m super happy to hear that. I made a batch yesterday and dipped some pork belly in it. Whoa! 🙂

    3. Pingback: Potato Rosti -
      1. Hi Brittany…I’ve not tried it with dried apricots. My guess is you’d want to rehydrate them by soaking them in boiling water, but I can’t promise how the consistency will turn out.

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