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