Dress a salad: Combine 1 tablespoon apricot preserves, 1½ tablespoons red wine vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt, and ¼
teaspoon cracked black pepper. Whisk in ¼ cup extra-virgin olive oil. Toss with a salad of mixed greens, chicken breast, raspberries,
goat cheese, and almonds.
Glaze meat: Make a sweet-spicy glaze that stands up to pork or chicken thighs. Whisk together ¼ cup apricot preserves, 2 tablespoons rice vinegar, 1 tablespoon less-sodium soy sauce, 1½ teaspoons sambal oelek or Sriracha, and ¼ teaspoon salt. Brush over pork or chicken as it cooks.
Make a quick dipping sauce: Dunk panko-crusted chicken strips, breaded shrimp, or spring rolls in this sauce: Combine ¼ cup apricot preserves, 2 tablespoons fresh lime juice, 1 teaspoon minced shallots, ½ teaspoon grated peeled fresh ginger, ¼ teaspoon salt, and ⅛ teaspoon ground red pepper.