As with all traditionally fermented foods, this recipe for apricot butter recipe is loaded with probiotics and so greatly assists digestion.
In our home, we use apricot butter as a spread on pancakes, in soaked oatmeal, or even just by itself on a big spoon as a sweet, afternoon pick me up!
My husband likes it loosely mixed with raw butter and some crushed nuts for a quick, all raw, enzyme rich breakfast.
Apricot Butter: Video How-to
Apricot Butter Recipe
(adapted from Nourishing Traditions Cookbook)
Cook apricots in filtered water until soft.
Let cool for a bit and then process in food processor with the rest of the ingredients.
Place in a 1 quart glass mason jar and close lid tightly. Leave on the counter for 2 days and then refrigerate. Use within 2 months.
Remember that there are many ways to enjoy fermented apricot butter. Our family enjoys it on on pancakes, waffles or in oatmeal. It is also delicious right off the spoon in the afternoon when a sugar craving hits. I’ve heard other people like to spread in on toast or bagels just like jam. Since it is loaded with probiotics and enzymes, it will help cooked foods that it are eaten along with to be digested more easily too.
Sarah, The Healthy Home Economist
Other Fermented Foods Recipes to Enjoy
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