Apricot Butter
10 c Sliced apricots
1 c Water Sugar
1/3 c Orange juice
1 tb Granted orange rind
Add water to apricots and cook until soft. Press through sieve
(or cheat like I do and run 'em through the blender). Measure and to
each cup pulp add 2/3 c sugar. Add juice and grated orange rind.
Cook until thick (about 10-15 minutes). Pour into sterilized pint jars to within
1/2 inch of top. Put on cap, screw band firmly tight and process in boiling
water bath ten minutes.
Apricot Honey Butter
3 c Dried apricots (2 lbs)
2 tb Grated lemon zest
1/2 c Fresh lemon juice
1/2 c Honey
3 tb Finely chopped crystallized Ginger
In a heavy saucepan, combine apricots, lemon zest, 1/4 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 puree until smooth. Return to the saucepan, along with honey
and
the remaining 1/4 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.)
The past is the only dead thing that smells sweet.
- Cyril Connoly