Apricot Liqueur

• 2 (6 oz.) pkg. dried apricots
• 3 c. water
• 1 c. sugar
• 2 c. 80 proof vodka
• 1 1/2 c. light corn syrup
• 1/2 c. brandy

1. In a 3-quart stainless steel or enamel saucepan, stir together the apricots and water.
2. Let stand 10 minutes.
3. Cover and bring to a boil over medium heat and boil gently 10 minutes.
4. Remove from heat.
5. Stir in sugar until dissolved.
6. Stir in vodka, corn syrup and brandy until well blended.
7. Cool to room temperature, stirring occasionally.
8. Pour fruit and liquid into large, glass container; loosely cover.
9. Let stand at room temperature at least a week. Drain liquid from apricots; reserve.
10. In a strainer, place over a bowl, put apricots one layer at a time.
11. Gently press with back of spoon to extract as much liquid as possible.
12. Reserve apricots. Mix reserved liquid and apricot nectar; strain through four layers of damp cotton cheesecloth.
13. Store in tightly covered glass container in refrigerator.
14. Makes about 6 cups.
15. To make brandied apricots, heat and serve the reserved apricots as a garnish for meats and poultry.
16. Makes about 1 1/2 cups.

apricots, water, sugar, vodka, light corn syrup, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457282 (may not work)