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Apricot-Honey Butter

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Recipe

 

Yield

2 cups

Prep

30 min

Cook

90 min

Ready

120 min
Low 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)
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2 tablespoons lemon zest
grated
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½ cup lemon juice
fresh
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½ cup honey
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3 tablespoons ginger
crystallized, finely chopped
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml apricots, dried
(2 lbs)
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3E+1 ml lemon zest
grated
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118 ml lemon juice
fresh
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118 ml honey
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45 ml ginger
crystallized, finely chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 1380% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 30%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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