Spread this elegant ambrosia on English muffins, pancakes or waffles. You’ll never miss butter again!
2 cups (500 mL) chopped dried apricots
2 tbsp (25 mL) grated lemon rind
2 cups (500 mL) water
1/2 cup (125 mL) lemon juice
1/4 cup (50 mL) finely chopped candied ginger
2/3 cup (150 mL) liquid honey
Combine apricots, lemon rind, water, lemon juice and ginger in a medium stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 35 minutes or until apricots are tender, stirring frequently.
Place apricot mixture in a food processor or blender and process until smooth; return to saucepan. Stir in honey. Return to a boil, reduce heat and boil gently, uncovered, until mixture is very thick, stirring frequently.
Ladle into hot jars with two-piece sealable lids and process for 10 minutes in a boiling water canner.
Makes 2 cups (500 mL)
Recipe from The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard (Firefly 2007)