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“This recipe is from Martha Stewart Kids magazine, and is used as a filling for the cakes in Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This also made for good baby food. :) This is the darker orangey stuff in the photos.”
READY IN:
1hr 5mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 4 cups dried apricots
  • 6 cups water
  • 12 teaspoon salt (optional)

Directions

  1. Put apricots and water in a medium pan. Cover and bring to a boil.
  2. Reduce heat to low; cook until very tender (45 minutes to one hour).
  3. Using a slotted spoon, transfer to baking sheet to cool slightly.
  4. Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.
  5. Refrigerate airtight for up to 1 day.

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