This videoblog shows you how to make apricot butter, a delicious fermented food that you will find innumerable uses for in your kitchen. This apricot butter recipe is loaded with probiotics and 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 (adapted from Nourishing Traditions Cookbook)
4 cups unsulphured dried apricots
1 TBL sea salt (I use Celtic for superior flavor)
1/4 cup liquid whey
1/4-1/2 raw, unfiltered local honey
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 up within 2 months.
Sarah, The Healthy Home Economist