Apricot-Honey Butter
Yield
2 cupsPrep
30 minCook
90 minReady
120 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
apricots, dried
(2 lbs) |
*
|
| 2 | tablespoons |
lemon zest
grated |
|
| ½ | cup |
lemon juice
fresh |
|
| ½ | cup |
honey
|
|
| 3 | tablespoons |
ginger
crystallized, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
apricots, dried
(2 lbs) |
*
|
| 3E+1 | ml |
lemon zest
grated |
|
| 118 | ml |
lemon juice
fresh |
|
| 118 | ml |
honey
|
|
| 45 | ml |
ginger
crystallized, finely chopped |
|
Directions
In a heavy saucepan, combine apricots, lemon zest, ¼ 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 purée until smooth.
Return to the saucepan, along with honey and the remaining ¼ 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.
