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
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{ 12 comments… read them below or add one }
Could you use fresh apricots, if you cook them?
Yes, absolutely! If you have a source for fresh, organic apricots, by all means use them!
I just checked, and http://www.bulkfoods.com has dried, organic Turkish apricots if you buy in bulk! I'm excited to try this one… Thanks!
Hi Sarah,
I am a bit confused when you call the food "raw" because you are cooking the apricots. One simple change that would make this dish "more raw" would be to pour very hot water over the dried apricots and let them sit until very soft. This might take 30 minutes to one hour to soften.
Thank you very much for your videos on fermented foods. I link to your website so that people interested in lacto-fermentation can see how to make this important traditional food.
Do you think I could use organic dried peaches rather than apricots? For the apricot butter? I read in Nourshing Traditions and it said you could substitute apples or pears but no mention of peaches. Thank you!!
I made this just recently and I do like it! My question is how do you know if it’s fermented enough? I had it out on the counter for 2 full days. I kind of expected it to have some effervescence to it, but it doesn’t. Thank you!
Hi Billie, there is a slight sourness to the taste .. notice how easy it is to digest which is a major giveaway for the successful fermentation!
So happy with how this turned out!! We are really enjoying it. Thanks for the tutorial.
Hi, I wonder if I can replace whey with water kefir… I have a bad feeling every time I use whey.
Sarah,
I had fresh figs from a friends tree , picked yesterday . I made this recipe, same measurement , but with the figs…here’s hoping it works.
Joan
Joan! You must tell us how your figs turned out! I am living in Turkey and am surrounded by fresh figs on the verge of being overripe. Oh, and did you leave the skins on?
Can you freeze the butter once it has fermented?
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