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Healthy Home Economist / Archives / Recipes / Sauces / Fermented Sauces / Probiotic Apricot Butter Recipe (+ VIDEO)

Probiotic Apricot Butter Recipe (+ VIDEO)

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

A lightly fermented apricot butter recipe that is deliciously sweetened with honey. It can be enjoyed on pancakes, oatmeal, toast and more.

fermented apricot butter on a slice of toast

Move over apple butter! Apricot butter is hands-down my husband’s favorite fermented food. The written recipe and video demo below shows you exactly how to make it using the Nourishing Traditions method. You will find innumerable uses for apricot butter in your kitchen.

As with all traditionally fermented foods, this recipe is loaded with probiotics and enzymes. As such, it 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, enzyme rich breakfast.

I love it on a slice of real sourdough toast.

Since it is loaded with probiotics and enzymes, it will help cooked foods that are eaten along with to be digested more easily too.

apricot butter recipe
5 from 1 vote
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Apricot Butter Recipe

This lightly fermented apricot butter recipe is both delicious and beneficial to your gut health. It can be enjoyed with pancakes, oatmeal and many other foods.

Course Breakfast
Keyword probiotic
Prep Time 10 minutes
Cook Time 20 minutes
Fermentation Time 2 days
Total Time 30 minutes
Servings 1 quart
Calories 25 kcal
Author Sarah Pope

Ingredients

  • 4 cups unsulphured dried apricots preferably organic
  • 1 Tbl sea salt
  • 1/4 cup liquid whey
  • 1/4 – 1/2 cup raw honey preferably local

Instructions

  1. Cook apricots in filtered water until soft for about 20 minutes.

  2. Let cool for about 10 minutes and then process in food processor with the rest of the ingredients.

  3. Place in a 1 quart glass mason jar and close the lid tightly.

  4. Leave on the counter for 2 days and then refrigerate.

  5. Use within 2 months.

  6. Enjoy as a probiotic rich topping for oatmeal, toast, pancakes, waffles and more!

Recipe Video

Recipe Notes

If you wish to avoid using liquid whey because of dairy allergies, use a vegetable culture starter instead. 

If you wish to substitute fresh apricots for dried, note that 6 pounds of fresh apricots (with pits) = 1 pound dried apricots.

Nutrition Facts
Apricot Butter Recipe
Amount Per Serving (1 Tbl)
Calories 25 Calories from Fat 2
% Daily Value*
Fat 0.25g0%
Carbohydrates 5g2%
Fiber 2g8%
Protein 0.5g1%
* Percent Daily Values are based on a 2000 calorie diet.
homemade apricot butter in mason jar on granite counter

Other Fermented Food Recipes to Enjoy

How to Make Cultured Lemonade

How to Make Sauerkraut

Homemade Orangina

Cultured Mango Chutney

Fermented Cilantro Salsa

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Category: Condiment & Sauces, Fermented Foods, Fermented Sauces, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (22)

  1. Heather

    Oct 8, 2011 at 4:56 pm

    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?

    Reply
  2. Joan

    Aug 2, 2011 at 12:11 pm

    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

    Reply
  3. Nathalie

    Jun 7, 2011 at 8:11 am

    Hi, I wonder if I can replace whey with water kefir… I have a bad feeling every time I use whey.

    Reply
  4. Angela

    Apr 19, 2011 at 12:01 pm

    So happy with how this turned out!! We are really enjoying it. Thanks for the tutorial.

    Reply
  5. Billie

    Mar 14, 2011 at 11:08 am

    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!

    Reply
    • Sarah, The Healthy Home Economist

      Mar 14, 2011 at 11:18 am

      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! 🙂

  6. Nancy

    Jan 20, 2011 at 12:48 pm

    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!!

    Reply
  7. Anonymous

    Jun 29, 2010 at 12:56 am

    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.

    Reply
  8. Melissa

    Jun 24, 2010 at 8:04 pm

    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!

    Reply
  9. Sarah, the Healthy Home Economist

    Jun 24, 2010 at 3:58 pm

    Yes, absolutely! If you have a source for fresh, organic apricots, by all means use them!

    Reply
  10. Anonymous

    Jun 24, 2010 at 3:54 pm

    Could you use fresh apricots, if you cook them?

    Reply
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