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Recipe Name: Apricot-honey Butter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 2

3 Cup(s) Dried apricots, 2 lbs
2 Tablespoon(s) Grated lemon zest
1/2 Cup(s) Fresh lemon juice
1/2 Cup(s) Honey
3 Tablespoon(s) Finely chopped crystallized
In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice
and 2 cups water. Bring to a boil. Reduce heat to low and simmer,
uncovered, for 45 minutes to 1 hour, or until the apricots are soft.
Transfer the apricots and the cooking liquid to a food processor and
puree until smooth. Return to the saucepan, along with honey and the
remaining 1/4 cup lemon juice. Simmer, stirring often, until very
thick, about 1 hour. Stir in crystallized ginger and let cool. (The
butter can be stored, covered, in the refrigerator for up to 2 weeks
or in the freezer for up to 6 months.) Source: Eating Well Magazine :
November/December 1992 : Pg.68 From the collection of K.

Nutrition (calculated from recipe ingredients)
Calories: 745
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 24mg
Potassium: 2386.6mg
Carbohydrates: 197.3g
Fiber: 15.2g
Sugar: 175.6g
Protein: 7.2g

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