Apricot-Honey Butter

• 3 cups apricots, dried (2 lbs)
• 2 tablespoons lemon zest grated
• 1/2 cup lemon juice fresh
• 1/2 cup honey
• 3 tablespoons ginger crystallized, finely chopped

1. In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water.
2. Bring to a boil.
3. Reduce heat to low and simmer, uncovered, for 45 minutes to 1 hour, or until the apricots are soft.
4. Transfer the apricots and the cooking liquid to a food processor and puree until smooth.
5. Return to the saucepan, along with honey and the remaining 1/4 cup lemon juice.
6. Simmer, stirring often, until very thick, about 1 hour.
7. Stir in crystallized ginger and let cool.
8. The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

lemon zest, lemon juice fresh, honey, ginger

Taken from recipeland.com/recipe/v/apricot-honey-butter-3280 (may not work)