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Apricot Honey Butter

3 c Dried apricots (2 lbs)
2 tb Grated lemon zest
1/2 c Fresh lemon juice
1/2 c Honey
3 tb Finely chopped crystallized

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.)

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