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Ingredients
- 3 c. Dry apricots, (2 lbs)
- 2 Tbsp. Grated lemon zest
- 1/2 c. Fresh lemon juice
- 1/2 c. Liquid sweetener
- 3 Tbsp. Finely minced crystallized Ginger
Directions
- In a heavy saucepan, combine apricots, lemon zest, 1/4 c. lemon juice & 2 c water. Bring to a boil. Reduce heat to low & simmer, uncovered, for 45 to 60 min, or possibly till the apricots are soft.
- Transfer the apricots and the cooking liquid to a food processor and puree till smooth. Return to the saucepan, along with sweetener & the remaining 1/4 c. lemon juice. Simmer, stirring often, till very thick, about 1 hour. Stir in the crystallized ginger and let cold.
- (The butter can be stored, covered, in the refrigerator for up to 2 weeks or possibly in the freezer for up to 6 months.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 2 servings | |
| Calories 363 | |
| Calories from Fat 11 | 3% |
| Total Fat 1.34g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 259mg | 11% |
| Potassium 756mg | 22% |
| Total Carbs 88.71g | 24% |
| Dietary Fiber 6.2g | 21% |
| Sugars 72.35g | 48% |
| Protein 4.64g | 7% |
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