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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.16 Kcal (424 kJ) | ||
| Calories from fat | 3.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Sodium | 4.11mg | 0% | |
| Potassium | 445.69mg | 9% | |
| Total Carbs | 25.93g | 9% | |
| Sugars | 21.88g | 88% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 15.9mg | 27% | |
| Iron | 1mg | 5% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 123.27 Kcal (516 kJ) | ||
| Calories from fat | 3.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.41g | 1% | |
|---|---|---|---|
| Sodium | 5.01mg | 0% | |
| Potassium | 543.1mg | 9% | |
| Total Carbs | 31.6g | 9% | |
| Sugars | 26.66g | 88% | |
| Dietary Fiber | 2.8g | 9% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 19.4mg | 27% | |
| Iron | 1.2mg | 5% | |
| Calcium | 28.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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