Apricots With Anisette And Fennel
Yield
2 quartsPrep
60 minCook
30 minReady
90 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
apricots
fresh |
|
| 2 ½ | cups |
water
|
|
| ½ | cup |
anisette
|
* |
| 2 | cups |
sugar
|
|
| 4 | each |
fennel bulb
6 inch sprigs fresh, green or bronze |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
apricots
fresh |
|
| 591 | ml |
water
|
|
| 118 | ml |
anisette
|
* |
| 473 | ml |
sugar
|
|
| 4 | each |
fennel bulb
6 inch sprigs fresh, green or bronze |
*
|
Directions
Prepare jars, lids and boiling water bath.
Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med-high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the apricots and simmer for 3 mins.
Fill each hot dry jar with the fruit and two fennel springs, leaving ½ inch headspace. Pour hot liquid over the fruit until just covered. Wipe the rims with a clean towel and attach the lids securely.
Place the jars in boiling water bath, and when the water returns to boil, process for 25 mins.
