| Apricot Honey Butter | ||||
| Makes plenty | ||||
| Ingredients | ||||
| 1 stick | butter, sliced |
 |
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| 3 oz | by weight, “Polaner” All Fruit, apricot | |||
| 2 tbls | honey | |||
| 2 tsp | dried sweet basil | |||
| 1/4 tsp | salt | |||
| Directions | ||||
|
You want very soft butter so you can whip
it, but you don’t want it liquefied. Slice up a stick, set it in a warm
spot, and check back on it frequently. Don’t try to microwave it; that’s
too aggressive. You can use whatever jelly you like, just stay away from the stuff with chunks in it. Use a flavor that will compliment your meal. Throw all the ingredients in a medium Pyrex bowl and whip it up with a hand mixer until very smooth. Spatula it into your serving dish and put it in the frig for at least a couple hours, preferably overnight. It needs to set up solid again. Set it out at room temperature for about an hour before you’re ready to serve it so it’s of a spreadable consistency. |
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