Sweet & spicy marinated dried apricots – eat as a snack or use for an amuse-bouche.
As many of us already know, as we get older, our nutritional requirements do change due to a variety of reasons; therefore, it’s a constant search to find a natural way to meet these changes. For me, the dried apricot helps to address some of my nutritional needs. The nutrients in dried apricots include potassium, calcium, vitamin A, phosphorus, vitamin C and iron. Dried apricots are also high in fiber and have a low glycemic index. And along with all of the healthy stuff, they are delicious. Yes, some dried apricots (the pretty ones) do contain sulfates, but since I’m not allergy to sulfates nor do I seem to have a sensitivity to them, I don’t worry about it. There are too many other things to worry about.
With that said, I always have dried apricots. I buy them in 5 pound bags because Bobby like them too. Most of the time we just snack on them, but I have found other ways to enjoy them. These Sweet & Spicy Marinated Dried Apricots is just one of those ways. They can be eaten as a snack, served on a charcuterie board, or used for an amuse-bouche or canapé. Below is an amuse-bouche made with a slice of cucumber, a smash of cream cheese and a couple pieces of marinated apricots. See the Kitchen Notes in the recipe for more ideas on how to use them.
Sweet & Spicy Marinated Dried Apricots
Dress up your dried apricots with a sweet & spicy marinade. After marinating overnight, these apricots can be used many ways as you'll see in the Kitchen Notes.
This recipe makes about 3/4 cup.
*See Kitchen Note for more information.
- 1 tsp. extra virgin olive oil (EVOO)*
- 1 ounce shallot or spring onion, sliced thin
- 1 tsp. mustard seed
- 1/2 tsp. chile flakes*
- 1/3 cup water
- 2 tsp. apple cider vinegar
- 1/8 tsp. salt
- 3 tsp. sugar
- 5 ounces (~1 cup) dried apricots, cut in half lengthwise
Make a day in advance.
- Heat the olive oil over medium-low heat in a small sauce pan.
When hot, add the shallot/onion and mustard seeds. Slowly sweat the onion until soft.
- Add the chile flakes and sugar to the pan. Cook stirring for about 30 seconds.
- Add the water, vinegar and salt.
- Bring to a boil over medium heat. Lower heat for a simmer.
- Simmer for 5 minutes or until the liquid starts to thicken a bit and is reduced to almost half.
- Remove from heat and let cool for a couple of minutes.
Transfer apricots to a container with a tight lid. Pour marinade over the apricots. Shake or stir to cover the apricot pieces with the marinade.
Refrigerate overnight, shaking or turning upside down a couple of times to coat.
See Kitchen Notes for serving ideas.
EVOO – If you have a Blood Orange infused olive oil, then I highly recommend that you use it. It adds just a hint of orange to the marinade.
Chile Flakes Types– Different types of chile flakes yield different flavors; therefore, the flakes you choose will affect the flavor of the marinated apricots. I’ve made these with aleppo flakes, urfa flakes, and New Mexico red chile flakes. All were great and each added some spiciness and a unique flavor to the final product. I’m tempted to try chipotle but I’m afraid they might overpower the flavor of the apricots.
Chile Flakes Spiciness – The spiciness is obviously determined by the chile flakes and the length of the marinate. I prefer medium spiciness which is also best if you plan on serving these to others. Korean chile flakes were way too hot. And remember, the longer they marinate, the hotter the apricots become. So chose wisely.
Suggestions on use:
- Use on Charcuterie board with a smoked cheese and a hard cheese, olives, a couple of smoked meats and crackers.
- Eat as a snack.
- Create an amuse-bouche with a thin slice of cucumber, smash (dollop) of cream cheese, and 2 apricot pieces (see previous picture).
- Create a canapé on a thin, simple cracker with a smash of cream cheese and 2 apricot pieces.
- Mince the apricots instead of cutting them half. After marinating, serve as a relish for a holiday meal.
This recipe was inspired by a charcuterie board we had at the Salt and Board Charcuterie and Wine Bar in Albuquerque. The board we order had a small serving of an apricot mostarda which is dried or fresh apricots cooked in a water, vinegar, sugar, and mustard syrup. As you saw in the recipe, I don’t cook the apricots. I find that they get too soft and lose a lot of their flavor. I prefer them firm and flavorful; therefore, a 24 hour marinade provides the texture and the flavor I like. I hope you like it too.
Below are a couple recipes in which I’ve used dried apricots. For the stew, the apricots are an important ingredient and are necessary to achieve the flavor of a Latvian stew. For the bread, along with a candied fruit or two, I’ve diced up dried apricots as well. I hope you enjoy them both.
I have never heard about these type of dried apricots, they look absolutely delicious! I love to try new things, I will definitely try this, I bet they are amazing.
Thank you so much for your comment! They are delicious and what a great way to use dried apricots.I do hope you try them, Thanks for the link to your site. I’ve already started to explore it. Cheers. MJ
I’ve never seen anything like this! I love dried fruit, and I eat a lot of dried apricots. This looks like an amazing treatment for them.
Thanks Jeff! If you eat a lot of dried apricots then you’ll probably love these. I eat apricots all of the time and these are a great change to make once in a while. Very tasty!
Love apricots and I love this idea. Not to mention this pretty new site! Sorry I’ve been so out of touch this summer!
Thanks Abbe! Welcome back home. I know it’s been a tough summer for you. Thanks for dropping by and commenting. Hope you get a chance to try these apricots. They are quick and easy. And thanks so much for the feedback on my new look!
I had no idea apricots had so many nutritional values. And I never would have thought to marinate them and add spice but it makes so much sense. They look very flavorful.
Thanks Evelyne! Oh yes, dried apricots are quite full of nutritional things. A great snack!
What a fantastic idea! I’ve been eating dried fruits all my life and never thought of marinating them. You are so creative!!! The marinated apricots alone must be delicious, but your cucumber canapés look amazing! What a nice change it would make to a meal or a cocktail… (and, contrary to what certain post-meal liquors pretend, these canapés would really be an efficient digestive 😉 ).
I love dried fruits, especially sour cherries and smoked prunes (a Polish product which is so addictive! I wonder if it exists in other countries… ), also apricots, but have never thought of doing anything else but eating them as they are.
There are many other things to worry about, I totally agree! I think here about the famous MSG which I really don’t care about.
Thanks Darlin! That’s a lot of inspiration to lead to our creativity. 🙂 The cucumber canapés are quite delicious. Whenever I plan to do a batch of apricots, I buy a cucumber for this purpose. Yes, they are great for digestion and are also a wonderful diuretic as I learned many years ago. 🙂 Smoked prunes? That’s a new one. I looked them up and couldn’t find them for sell anywhere. If Amazon doesn’t have them, then no one does! So yes, they must be a Polish thing. Totally agree with the sour cherries. I have a couple of bags of them in the pantry that I nibble on. Wonder what I could do with those? Ha Ha
It’s really difficult to buy smoked prunes, I think in Poland my family can buy it for me only on farmers’ markets, not in grocery stores or supermarkets… I have this impression it was easier when I was a child. I hope it’s not a disappearing product because it’s amazing (the smell is as strong as the one of smoked chile!).
I have no idea what to do with dried sour cherries… I am probably too happy to snack on them. Maybe use in a green salad? Hmmm… I must think about it…
Actually, I do snack on dried cherries A LOT, but I also add them to salads, and rehydrate them in hot water or even ruby port to use in quick breads and other desserts. They are really good.
I know what you mean about how impressions and memories are different from when we were kids. 🙂
MJ, what a fantastic way with apricots! I love the sweet and spicy combo. It looks so delicious with the cucumber and cream cheese. I would also love it chopped up as a relish. Great recipe!
Thanks Kelly! The marinade really complements the flavor of the apricot.
Made the apricots yesterday and I guarantee you have new admirers ! Whole batch gone 🙂
I’m thrilled that they were a hit and thanks SO MUCH for your feedback. You made my day Dovorka!
Cheers to 60 and changing nutritional requirements! I love this MJ! I keep dried apricots on hand for an occasional snack or for Middle Eastern recipes. This recipe is so appealing… pinned!
Thanks Tamara! Well I passed the 60 mark a few years back, and it’s been interesting keeping up with the changes. 🙂 Thanks for sharing and I hope you get a chance to make them.
I adore apricots, but the fresh ones we get around here stink! So I’m happy to find your marvelous recipe using dried fruit! They make such a beautiful appetizer, and I’d love a few next to my sandwich for lunch!
Thanks Liz! Serve them as a little side to lunch is perfect. I had them with a smoked turkey sandwich a while back and they were excellent. Enjoy!
Dear MJ, I am in the middle of organizing a lunch at our place for tomorrow and just decided to
serve Marinated Dried Apricots as an appetizer while finishing up the main dish; added the ingredients to my shopping list… also I must say how very much I agree to your sentence that there are too many other things to worry about. I wish you enjoy your weekend. xo
Thanks Davorka! I hope you and your guest enjoy them. What else will you be serving? Can I come? 🙂
We can think of at least a hundred ways to enjoy your marinated dried apricots. I bet these would be even fabulous in curries and such. A little pop of sweet with the spicy.
Thanks Bobbi! Adding them to curries sound delicious!
This is brilliant! I have never thought to do this with dried apricots and we love to snack on them as well. Thank you it is so refreshing seeing your recipe and I will be marinating some dried apricots tonight 😀
Thanks Marryn! Hope you enjoy them Darlin!
Love this idea. I buy a lot of dried fruits but I’ve never marinated any of them. This recipe holds a lot of options for other dried things. 🙂 Thanks, MJ.
Thanks Debra! Dried apricots were the first fruits I tried marinating. I love them and have made them several times. Hope you give them a try. I think you’ll like them.
I have never heard of marinated dried apricots, they look absolutely amazing! I love to discover such new things, I will keep these in mind, I bet they are great on a charcuterie board or chopped in a salad.
Thanks Adina! They have become a must for charcuterie boards. 🙂 I also especially love the little cucumber slices with cream cheese. Perfect match IMO.
Both Joe and I enjoyed dried fruit and enjoy incorporating them into other recipes. Will have to pick up a bottle of Blood Orange olive oil, which sounds so good infused into apricots!
Thanks Jan! I get my infused oils in your part of town at the Albuquerque Oil & Vinegar store. Have you been there yet?
oh that’s funny you mention Latvian stew as i have just posted a latvian sauerkraut soup recipe! these apricots look really tasty. And they’re so good for your guts:) cheers sherry
Thanks Sherry! Headed over to check out your Latvian sauerkraut dish. Sounds awesome.
I love the combo of sweet and spicy. This is definitely a keeper! Wonder if I could use fresh apricots instead.
Thanks Angie! I don’t see why you couldn’t use fresh apricots, but the shelf like would probably be only a couple of days and of course a softer texture. Good flavor though!
NEAT recipe! I usually use dried apricots as an ingredient in other dishes, but not in the starring role. Love your amuse-bouche with the cucumber. And really like how you’ve marinated the apricots. Excellent recipe, ideas here. Thanks!
Thanks John! The amuse-bouche makes a great light lunch or afternoon snack and is so refreshing.