Apricot Butter Recipe




Apricot Butter Ingredients

10 cup sliced apricots
1 cup water
1 sugar
1/3 cup orange juice
1 tbsp granted orange rind

A Recipe for
Apricot Butter

 

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Trim all visible fat before you cook, this can lower fat by as much as 50%.




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This is a recipe for Apricot Butter from the recipe cookbook of Recipes-to-go (Fruit)


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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.




Apricot Butter

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.







Apricot Butter Directions

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.

Serves: 4

 

 

 

 

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Apricot Butter Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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