• 2 tsp (10 mL) Crisco® Canola or Vegetable Oil
• 2 tbsp (30 mL) onion, finely diced
• 2 cloves garlic, chopped
• 2 tsp (10 mL) fresh ginger, finely chopped
• 1/4 tsp (1 mL) chili flakes (optional)
• 1 cup (250 mL) Smucker's® Pure Apricot Jam
• 2 tbsp (30 mL) rice vinegar or white vinegar
• 2 tbsp (30 mL) water
• 1 tbsp (15 mL) brown sugar

1. Heat oil in a small saucepan. Add onion, garlic and ginger. Cook for 2-3 minutes until soft. Add chili flakes if desired and cook for 30 seconds.
2. Add remaining ingredients. Stir well to combine. Bring to a boil, lower heat and cook mixture for 2 minutes.
3. Cool and refrigerate overnight to allow the sauce to thicken. Store in the refrigerator for up to 2 weeks.

Prep time: 10 minutes
Makes: 1 1/2 cups (375 mL)
Baking Time: 10 minutes
Freezing: Not recommended

Tips: This is a great dip for chicken fingers, nuggets and spring rolls.