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Apricot Honey Butter Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. (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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