Apricot Honey Butter Recipe

1. 1

   In a heavy saucepan, combine apricots, lemon zest, 1/4 c. lemon juice & 2 c water.

2. 2

   Bring to a boil.

3. 3

   Reduce heat to low & simmer, uncovered, for 45 to 60 min, or possibly till the apricots are soft.

4. 4

   Transfer the apricots and the cooking liquid to a food processor and puree till smooth.

5. 5

   Return to the saucepan, along with sweetener & the remaining 1/4 c. lemon juice.

6. 6

   Simmer, stirring often, till very thick, about 1 hour.

7. 7

   Stir in the crystallized ginger and let cold.

8. 8

   (The butter can be stored, covered, in the refrigerator for up to 2 weeks or possibly in the freezer for up to 6 months.)

* Per serving · 4 servings · Values may vary.

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