Apricot Ginger Sweet and Sour Sauce

1.In a medium saucepan, combine chopped dried apricots and 1 cup of water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes, stirring occasionally, until apricots are soft and plump.

2.Remove the saucepan from heat and use an immersion blender or transfer to a blender to puree the apricot mixture until smooth. Return the puree to the saucepan.

3.Add grated fresh ginger, rice vinegar, honey, soy sauce, brown sugar, and salt to the apricot puree. Stir well to combine.

4.Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, to allow the flavors to meld.

5.In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry.

6.Slowly pour the cornstarch slurry into the simmering sauce while stirring continuously. Continue to cook for 2-3 minutes until the sauce thickens to a glaze-like consistency.

7.Remove the saucepan from heat and stir in sesame oil and crushed red pepper flakes if using, for a subtle heat.

8.Allow the sauce to cool slightly before using it as a glaze for grilled meats or as a flavorful addition to stir-fries. Store any leftovers in an airtight container in the refrigerator for up to one week.