| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jellies | 3 | Servings | ||
INGREDIENTS
| 2 | c | Dried apricot halves, halved |
| 2 1/2 | c | Water |
| Juice and grated peel of>>>> | ||
| 1 | Orange | |
| 1 1/4 | c | Sugar |
| 1/2 | ts | Almond extract |
| 3 | tb | Brandy or Congac |
INSTRUCTIONS
1) Combine apricots and water in a bowl, cover, and let stand overnight, or until soft and well plumped--abt 12 hrs. 2) Combine apricots and their soaking water in saucepan with the orange peel and juice and simmer for 5 min. 3) Add the sugar and bring to boil, stirring. Boil gently, stirring often, until the mixture is thick and shiny anb begins to clear the sides of the pan when stirred. While mixture thickens, be sure to stir it continually but gently, so that the fruit does not burn or get squashed. DO NOT ALLOW THE MIXTURE TO COOK DOWN TO A PUREE; it should retain good-sized bits of apricot. This step will take abt. 30 min., but will vary. 4) Remove the preserve from heat and stir in almond extract and brandy. 5) Ladle into 3 half-pint canning jars, prepared in usual manner and seal with sterilized 2 pc. screw-on lids. 6) Cool and let mellow several weeks or more before serving. Yield: 3 half-pint jars Makes excellent gift !!! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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