Peanut Cider Sauce


Sweet, sour, spicy, salty. Easy to make. Serve over animal-free meats, pan-fried tofu planks or cooked veggies, cauliflower, green beans! Or spoon it over shredded green cabbage!

Makes 2-3/4 cups

1/2 c. oily-style peanut butter (I used Smucker’s brand)

1/4 c. apricot jam (I used Organic Crofter’s brand)

1/4 c. soy sauce

1/4 c. spicy brown mustard

1-1/2 c. apple cider

fresh grind black pepper to taste

1/2 c. additional apple cider

Combine all ingredients, except additional apple cider in small saucepan over medium-low heat, stir then whisk till smooth as it cooks and bubbles up.

Reduce heat to low and cook several minutes longer (about 10), stirring as needed. You want this sauce as smooth as possible.

Turn heat off and cool to room temperature.

Place in blender container.

Add 1/2 cup additional cider. Blend on low then high speed till ultra-smooth.

Transfer to covered jars and refrigerate to use as needed.

This sauce is good as is; it doesn’t need any further seasonings or flavorings.

Adding additional cider just before blending injects additional air into the sauce, lightening it up a bit.

I used only the apricot for this sauce.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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