No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 336g Recipe makes 1 1/2 cups) |
||
| Calories 762 | ||
| Calories from Fat 284 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.6g | 48% | |
| Saturated Fat 19.5g | 97% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 81mg | 27% | |
| Sodium 237mg | 9% | |
| Potassium 2027mg | 57% | |
| Total Carbohydrate 125.8g | 41% | |
| Dietary Fiber 12.7g | 50% | |
| Sugars 109.8g | ||
| Protein 6.2g | 12% | |
Apricot Butter
By: FLUFFSTER
Feb 23, 2008
This is such a neat spread for toast or english muffins, or even croissants. I like it on banana bread also. I found this on the internet, and have been making it for years. I hope you will like it.
1 1/2 cups
Ingredients
- 2 cups dried apricots
- 2 tablespoons sugar
- 2/3 cup water
- 4 tablespoons butter, softened
- 1 teaspoon vanilla extract or 1/2 teaspoon almond extract
Directions
1
Bring 2/3 cup water to a boil; add the 2 cups of apricots and sugar, and cook until soft, about 10 minutes. Times will vary, so keep watch.2
Place mix in blender and puree with 4 tablespoons of butter.3
Add either 1 teaspoons vanilla extract or 1/2 teaspoons almond extract.4
Cool mixture and keep in fridge for up to 1 week. Note: amounts vary.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Apricot Butter recipes
Browse similar recipes by category
- Course > Appetizers > Spreads
- Course > Condiments, etc.
- Main Ingredient > Fruit > Pitted
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Sydney Mike
On Mar 14, 2008
Great tasting butter/spread, & so easy to make! This first time around I used vanilla extract, but another time I want to try it with almond! It really jazzed up the slices of banana bread I served with it, & IT'S REALLY GREAT with toasted winter wheat bread! Thanks for sharing the recipe! [Made & reviewed as a bonus tag in Aus/NZ Recipe Swap #14, Mar 08]
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved