Quick Recipe Version (TL;DR)
Quick Ingredients
- 3/4 cup apricot or peach preserves
- 1/4 cup honey
- 2 tbsp light brown sugar, packed
- 1/3 cup apple cider vinegar
- 2 tbsp distilled white vinegar
- 2 tbsp water
- 1 tbsp Louisiana-style hot sauce
- 1 tsp crushed red pepper flakes
- 1/2 tsp cayenne pepper (to taste)
- 1/2 tsp paprika (sweet or smoked)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- Optional: 1 tsp cornstarch mixed with 1 tbsp water
Do This
- 1. Whisk preserves, honey, brown sugar, vinegars, water, and hot sauce in a small saucepan.
- 2. Stir in red pepper flakes, cayenne, paprika, garlic powder, onion powder, and salt.
- 3. Bring to a gentle boil over medium heat, then reduce to a steady simmer.
- 4. Simmer 4–6 minutes until glossy and slightly thick (target 220°F or it coats the back of a spoon).
- 5. For extra cling, whisk in cornstarch slurry and simmer 30–60 seconds more.
- 6. Cool 10–15 minutes; taste and adjust heat or tang. Jar and refrigerate.
Why You’ll Love This Recipe
- Sweet, tangy, and fiery—balanced like the fast-food favorite but brighter and fresher.
- Pantry-friendly and ready in about 25 minutes.
- Sticky, pepper-jelly texture that clings to fried chicken, shrimp, sandwiches, and biscuits.
- Makes ahead beautifully and keeps for weeks.
Grocery List
- Produce: None required
- Dairy: None
- Pantry: Apricot or peach preserves; honey; light brown sugar; apple cider vinegar; distilled white vinegar; Louisiana-style hot sauce; crushed red pepper flakes; cayenne pepper; paprika; garlic powder; onion powder; kosher salt; cornstarch
Full Ingredients
Base Sauce
- 3/4 cup apricot or peach preserves
- 1/4 cup honey
- 2 tbsp light brown sugar, packed
- 1/3 cup apple cider vinegar
- 2 tbsp distilled white vinegar
- 2 tbsp water
- 1 tbsp Louisiana-style hot sauce
Heat and Seasoning
- 1 tsp crushed red pepper flakes
- 1/2 tsp cayenne pepper (reduce to 1/4 tsp for medium heat; increase to 3/4 tsp for extra hot)
- 1/2 tsp paprika (sweet or smoked)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
Optional Thickener
- 1 tsp cornstarch mixed with 1 tbsp cool water
Step-by-Step Instructions
Step 1: Measure and prep
Set a small, heavy-bottomed saucepan over medium heat. Measure all ingredients. If your preserves have large fruit pieces, chop them so the sauce is smooth and dip-friendly.
Step 2: Build the base
Add the preserves, honey, brown sugar, apple cider vinegar, white vinegar, water, and hot sauce to the pan. Whisk over medium heat until the sugar dissolves and the mixture looks glossy and uniform, about 2 minutes.
Step 3: Season for sweet–tangy fire
Whisk in the crushed red pepper flakes, cayenne, paprika, garlic powder, onion powder, and salt. Keep stirring so nothing sticks to the bottom.
Step 4: Simmer to pepper-jelly thickness
Bring to a gentle boil, then reduce to a steady simmer. Cook 4–6 minutes until thickened and syrupy. If you have a thermometer, aim for 220°F (jelly stage). Without a thermometer, dip a spoon—if the back stays coated and a finger swipe leaves a clear trail, it is ready.
Step 5: Optional cornstarch for extra cling
For a thicker, extra-sticky sauce, whisk in the cornstarch slurry and simmer 30–60 seconds more until lightly translucent and glossy. If it gets too thick, whisk in 1–2 teaspoons water to loosen.
Step 6: Finish, cool, and balance
Remove from heat and cool 10–15 minutes; it will thicken as it cools. Taste and adjust: add a splash of vinegar for tang, a pinch of cayenne for heat, or a pinch of salt to make the flavors pop. Transfer to a clean jar.
Step 7: Serve
Serve warm or at room temperature with crispy chicken, tenders, shrimp, biscuits, fries, or as a glaze for wings. To glaze, toss warm sauce with hot-from-the-fryer or oven items so it adheres beautifully.
Pro Tips
- Use moderate heat; high sugar content can scorch. Stir often, especially in the first few minutes.
- Thermometer shortcut: 220°F gives that classic pepper-jelly set. At higher altitudes, aim for about 218°F.
- The sauce thickens as it cools. Judge final texture after a 10-minute rest before adding more thickener.
- Want a smooth, restaurant-style look? Strain through a fine-mesh sieve, then stir back in a pinch of chili flakes for the speckled finish.
- Batch it: The recipe doubles cleanly; use a wider pan to keep simmer time the same.
Variations
- Mango Habanero: Swap preserves for mango jam; add 1–2 teaspoons minced pickled habanero (or a pinch of habanero powder) for a bright tropical burn.
- Raspberry Jalapeño: Use seedless raspberry jam; stir in 1 tablespoon finely minced pickled jalapeños and 1/4 teaspoon extra garlic powder.
- Smoky Chipotle: Replace paprika with 1–2 teaspoons adobo sauce from canned chipotles; reduce cayenne slightly to balance smoke and heat.
Storage & Make-Ahead
Cool completely, then refrigerate in a clean, airtight jar up to 3 weeks. For longer storage, freeze up to 3 months; thaw overnight in the fridge and whisk to recombine. Rewarm gently on the stovetop or in short microwave bursts, adding a teaspoon of water if needed to loosen.
Nutrition (per serving)
Approximate for 2 tablespoons: 95 calories; 0 g fat; 24 g carbohydrates; 23 g sugars; 0 g protein; 120 mg sodium.
