Basics and sides

Apricot barbecue glaze

I think I can remember the first time I had a barbecue that used this glaze. It must have been in the early 1990s in Scotland when we visited friends Alisha and Tim for a barbecue in their clifftop garden in Whinnyfold, Aberdeenshire. Tim had mown the grass, and showed me how to play a Chris Isaak song on the guitar. Alisha had gone large on her copy of Delia Smith’s Summer Collection and made the potato recipe on this site, a tomato, red onion and lime salsa, and the glaze shown here. Ever since that day, this simple, spicy recipe has been our go-to condiment to slather over red and white meats destined for the barbecue.

Caution: it uses a lot of Worcestershire sauce.

Apricot barbecue glaze

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Serves: 6
Cooking Time: None


  • 3 dried apricots, soaked
  • Freshly ground black pepper
  • 2 tbsp dark soft brown sugar
  • 55ml Worcestershire sauce
  • 55ml soy sauce
  • 1 tbsp grated fresh ginger
  • 1 tsp ground ginger
  • A few drops of Tabasco sauce
  • 2 tbsp tomato purée
  • 1 clove garlic, peeled



Put all the ingredients in a blender and whiz on high until smooth.


Spoon over both sides of your meats an hour or so before cooking.

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