Apricot Jelly Flavoring

Source: Martha Stewart Living, December/January 1995/1996


  • 4 ounces dried apricots
  • 1 cup water
  • 1 tablespoon apricot oil, or orange-flower water


  1. Chop apricots medium fine, place in a small saucepan, and add 1 cup water. Cover, and bring to a boil; reduce heat to medium low, and cook, covered, until water has been absorbed, 10 to 20 minutes.

  2. Transfer apricots to a food processor. Process to a fine puree. Transfer to a bowl, and add apricot oil or orange-flower water.


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