Apricot-Ginger Butter

Submitted by Jmommy209

"From "Pancakes from Morning to Midnight" by Dorie Greenspan. Excellent recipe - I am changing the amount of honey listed and omitting the sugar altogether, as the recipe is exceptionally sweet to me."

 

• Ready In: 25mins
• Ingredients: 5
• Yields: 2 cups
• Serves: 32

ingredients

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

directions

1. 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.
2. 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.
3. 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.