Orange Apricot Spread Recipes

APRICOT SPREAD

Steps:

• In a small bowl, beat the cream cheese, preserves, chives and onion powder until smooth. Transfer to a serving bowl. Cover and refrigerate for 25 minutes or until chilled. Serve with crackers.

CRANBERRY CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.

ORANGE-APRICOT FLAVORED BUTTER

Steps:

• Place all ingredients in a small bowl and mix to combine.
• Note: if you want a subtle orange flavor omit the zest.

APRICOT- ORANGE CREAM CHEESE SPREAD

Steps:

• Combine apricots and water in small saucepan. Bring to boil, cover and reduce heat. Simmer for 10 minutes and drain well.
• Beat cream cheese at medium speed with electric mixer, until it's smooth and fluffy. Stir in the apricots and remaining ingredients.
• Serve on crackers, on an English muffin or bagel.

ORANGE-APRICOT SPREAD

Steps:

• Chop the dried apricots.
• Squeeze juice from one orange and peel and chop the other one.
• Blend chopped apricots, orange, juice, seeds from the vanilla bean and honey until smooth.
• Store in an airtight jar in the fridge.

APRICOT, ORANGE, CRANBERRY BREAD

Steps:

• Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar in a large bowl. Beat in the orange zest and eggs, 1 at a time. Add the orange juice and milk and beat until mixed thoroughly. It will appear curdled.
• Add the flour mixture and beat until it is just moistened. Stir in the apricots, walnuts, and cranberries.
• Place baking rack in middle of the oven. Preheat the oven to 350 degrees F. Butter and flour five 5 3/4- by 2 1/4-inch loaf pans.
• Pour the batter into the pans. Bake for 45 minutes. Test for doneness with a toothpick - it should come out clean. Remove the bread from the pans, transfer to a wire rack, and let them cool on their sides.

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

ORANGE-APRICOT MIMOSA PUNCH

Steps:

• In a punch bowl, combine liqueur and sugar until sugar is dissolved. Stir in orange-tangerine juice, apricot nectar and orange juice concentrate. Just before serving, stir in soda and champagne. Top with orange slices.

APRICOT SPREAD

Steps:

• Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)
• Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.
• Purée in a food processor until mixture is very smooth. Add water to purée if necessary to achieve a spreadable consistency.
• Serve at room temperature or chilled.

ORANGE BUTTER SPREAD

Steps:

• In a saucepan, combine all ingredients, bring to the boil & let simmer for 5 minutes.
• Pour into warm sterilised jars, seal & label.
• Keep stored in the refrigerator.