Apricot-Ginger Butter

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READY IN: 25mins
SERVES: 32
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups dried apricots, coarsely chopped
  • 1
    cup orange juice, fresh
  • 12
    cup water
  • 1 12
    tablespoons fresh ginger, peeled and chopped
  • 1
    tablespoon honey
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DIRECTIONS

  • Combine apricots, orange juice, water and ginger in a medium saucepan. Cover tightly and simmer over medium-low heat until the liquid is reduced by half and the apricots are very tneder, about 20 minutes. Stir frequently so the apricots don't stick.
  • Transfer to a food processor fitted with the metal blade and puree until smooth, scraping down the sides of the bowl as needed. Add the honey and process to blend.
  • Pack the butter into a jar, cover with plastic wrap, and cool to room temperature. The butter is ready to be served, or cover with a tight-fitting lid and refrigerate. Will keep in the fridge for 3 weeks.
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