Apricot-Honey Butter

120 minutes Prep: 30 minutes Cook: 90 minutes

138 calories per serving view nutrition facts

2 cups suggest servings

Be the first to add a photo of this recipe!

Ingredients

3	cups	apricots, dried	(2 lbs)
2	tablespoons	lemon zest	grated
1/2	cup	lemon juice	fresh
1/2	cup	honey
3	tablespoons	ginger	crystallized, finely chopped

Directions

In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft.

Transfer the apricots and the cooking liquid to a food processor and puree until smooth.

Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice. Simmer, stirring often, until very thick, about 1 hour. Stir in crystallized ginger and let cool.

The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 77g

Amount per Serving

Calories 138 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 38.0g	13%
Dietary Fiber 1.0g	2%
Sugars 36.0g
Protein 0.0g	1%

Vitamin A	0%		Vitamin C	30%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Freezer

Last Recipes Viewed

Recipe Bite

Christmas - One of the Most Important Parts of Holidays: The Christmas Dinner

by Josh Khan

When you think of Christmas, you think of a lot of different special moments. Moments like decorating the Christmas tree, singing carols, putting up Christmas lights and even baking cookies. ...

Member Review

Apricot Chicken Bake

This chicken recipe is excellant; delicious. For my table, I made a few changes. (a) I omitted the ground pecans to be sprinkled over the top. My general Rule-of-Thumb in all my cooking is: No Teeth, No Nuts. (Got teeth? Go Nuts!) (b) I marinated my chicken for 10 hours. (c) I read of an apparent connection between aluminum phosphates leaching into our foods by coming into prolonged contact with aluminum and the incidences of excess amounts of aluminum phosphates known to be present in the brains of ALL of the people who have succumbed to Alzheimer's Disease. Coincedance? I don't like to take any chances. I used a Pyrex baking dish with it's fitted cover to both marinate and bake my Apricot Chicken. I placed julienned string beans and carrots over the top and 16 tiny peeled potatoes around the perimeter of the baking dish. I also extended the cooking time to 35 minutes. Some of the flavors were cooked into the vegetables and I was completely satisfied with the results and so were my guests. The pretty yellow Pyrex baking dish also served as a serving dish and I left the cover on until immediately before serving. Whoever came up with this recipe should proud and I say "keep on cooking!".