Apricot-honey Butter – We Love God!

He bears the keys – to Him we must go for admission into heaven. He is the door – through Him we must enter. He is the Shepherd – we must hear His voice, and follow Him, if we would not perish in the wilderness. He is the Physician – we must apply to Him, if we would be healed of the plague of sin. He is the bread of life – we must feed on Him, if we would have our souls satisfied. He is the light – we must walk after Him, if we would not wander in darkness. He is the fountain – we must wash in His blood, if we would be cleansed, and made ready for the great day of account.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Fruits		Dairy, Fruits	2	Cups

INGREDIENTS

3	c	Dried apricots, 2 lbs
2	T	Grated lemon zest
1/2	c	Fresh lemon juice
1/2	c	Honey
3	T	Finely chopped crystallized
		Ginger

INSTRUCTIONS

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.
Deck

A Message from our Provider:

“You’re never too old for God”

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