Apricot-Almond Conserve

December 15th, 2010 / Comments 1

Apricot almond conserve, flavored with amaretto liquor is a golden mixture I made to send to my sons for their holiday dinner.

Apricot Con label Apricot Almond Conserve

Apricot Almond Conserve

I used scissors to snip half a pound of dried apricots into strips. I combined the apricot pieces with one cup of golden raisins and three cups of water. I covered the fruit and left it to soak overnight in the fridge.

The next morning, I tipped the fruit into a saucepan and added about a cup of water to make the liquid come halfway to the top of the fruit. I added the grated zest of one orange and simmered the mixture for fifteen minutes. When the fruit was very tender, I added one cup of orange juice and the juice of one lemon and two and a half cups of sugar and cooked the conserve, over medium heat, stirring constantly until it was thick, about thirty minutes. I added half a cup of slivered blanched almonds and cooked it for five minutes more, removed it from the heat, stirred in three tablespoons of amaretto liqueur and ladled the conserve into four sterilized half-pint jars. I sealed them following the manufacturer’s directions, labeled the jars when the conserve had cooled and asked Charles to package them up so that they could be mailed to the Noah and Matthew.

There are labels for these goodies that can be downloaded and printed from my blog, a little gift from me to you.


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