Spiked with mirin, a Japanese rice wine, this apricot jam can be spread on scones, toast, or even used as a steak dip. For a unique pairing, we recommend these crab rangoons.
- 1⁄4 cup apricot jam
- 1⁄2 tsp. mirin
- 1 tbsp. Thai sweet chili sauce
- 1 tbsp. rice vinegar
- pinch Korean chile flakes
- In a small bowl, mix the jam, vinegar, chili sauce, mirin, and chile flakes until evenly combined.