apricot marinade spread

This flavour boosting all-purpose apricot marinade is not only good for tenderizing meat and poultry but it is also amazing with tofu. I wanted to create a great base marinade which can be altered easily to whatever protein you are cooking but also to any spices or herbs that need using up. I picked apricot, since it is a commonly found preserve that pairs well to most proteins. Duck, chicken, pork, beef, tofu, can all use a little loving from some apricots.

The basic rule of thumb for most marinades is the 3:1 ratio. Three parts oil to 1 part acid. Then you fortify that base with lots and lots of flavor. The acid, which helps tenderize the meat, can be as simple as white vinegar, as fancy as expensive wine, or freshly squeezed lemon or citrus juice. I personally like using a higher smoke point oil, like grapeseed (which has a neutral taste) when marinating, since I typically sear my proteins, but a good extra virgin olive oil, canola oil, or even coconut oil works well. Just avoid fancy expensive finishing oils like almond or pumpkin seed oil.

So why add a dollop jam, fruit spread, or preserves you ask? It is the easiest way to add a little sweetness along with a burst of fruity flavor. This marinade can be customized to whatever cuisine or protein you are craving to cook. You have a flank steak but are craving tex-mex, add in some cumin, chili powder and lime zest. Maybe you want more of a Moroccan feel with that chicken, add in turmeric, smoked paprika, coriander and ginger. Also if it is the apricot that is holding you up, use whatever jam you got. Strawberry and wild blueberry are also some of my favas to add to marinades.

All Purpose Apricot Marinade

Christine Tizzard
Prep Time 10 mins
Total Time 10 mins
Course Condiments


  • 3 Tbsp olive oil
  • 1 Tbsp soy or tamari sauce
  • 3 Tbsp Bonne Maman Intense Apricot Spread
  • 1 Tbsp apple cider vinegar
  • 2-3 cloves garlic, finely chopped
  • 1/2 onion, grated with its juices
  • 1/2 tsp dried chili flakes
  • 1/8 tsp ground allspice (especially good with meat)
  • 2 Tbsp Freshly chopped hardy herbs such as thyme, rosemary, or sage
  • 1/2 tsp salt
  • Pepper to taste


  • Add all ingredients into a recycled jam jar or reusable container with a lid and shake.
Keyword apricot, apricot preserves, marinade

This post was sponsored by Bonne Maman. I only write about things I love and are passionate about. My thoughts are 100% my own.

For other amazing Bonne Maman recipes, check out this amazing cocktail or head to their website.