Apricot Honey Butter Recipe

• 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

1. In a heavy saucepan, combine apricots, lemon zest, 1/4 c. lemon juice & 2 c water.
2. Bring to a boil.
3. Reduce heat to low & simmer, uncovered, for 45 to 60 min, or possibly till the apricots are soft.
4. Transfer the apricots and the cooking liquid to a food processor and puree till smooth.
5. Return to the saucepan, along with sweetener & the remaining 1/4 c. lemon juice.
6. Simmer, stirring often, till very thick, about 1 hour.
7. Stir in the crystallized ginger and let cold.
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.)

apricots, lemon zest, lemon juice, liquid sweetener, ginger

Taken from cookeatshare.com/recipes/apricot-honey-butter-68929 (may not work)