Sugar Free Apricot Butter Recipes

SILKY APRICOT BUTTER

Steps:

• In a large stainless steel saucepan, combine apricots and water. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apricots are soft, about 20 minutes.
• Working in batches, transfer apricot mixture to a food mill or food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquify. Measure 6 cups of apricot puree.
• In a clean large stainless steel saucepan, combine apricot puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
• Prepare canner, jars and lids.
• Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim and place lids.
• Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool and store.

WICKLEWOOD'S SUGAR FREE AND GLUTEN FREE APRICOT SPONGE

Steps:

• Soak your dried apricots overnight in the 500ml of water.
• Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
• Pour the apricots and water into a large saucepan and bring to the boil.
• Gently simmer for 10 minutes.
• Remove from the heat and liquidise.
• Beat butter, eggs and honey into the apricots.
• Sieve in the flour and mix well.
• Spoon into a greased cake tin and bake for 25-30 minutes.
• Remove from cake tin, transfer to a cooling rack and make frosting.
• In a large bowl, beat together the butter, vanilla and cream cheese.
• Add the sweetener a cup at a time and mix until blended.
• When the cake is thoroughly cooled, top with cream cheese frosting.