SPICED APRICOT GINGER PRESERVES
Four ingredients and 15 minutes is all you need to make this apricot and ginger preserves - a spiced condiment!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Mix all ingredients in 1-quart saucepan.
- Heat to boiling; boil 1 minute, stirring occasionally.
- Spoon into gift jar. Store covered in refrigerator up to 2 months.
Nutrition Facts : Calories 50, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tabespoon, Sodium 10 mg
APRICOT HONEY-GINGER JAM
Gingered apricot jam captures the fruit’s lively flavor. Spread it on toasted raisin-nut bread or use as a filling for our Apricot and Walnut Roll Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 8 cups
Number Of Ingredients 5
Steps:
- In a large bowl, toss together all the ingredients. Let stand, covered with plastic wrap, at room temperature 3 hours, or refrigerate overnight.
- In a heavy-bottom 5-quart pot, bring apricot mixture to a boil over medium-high heat. Reduce heat to medium-low; simmer, skimming foam from surface as needed, until fruit is transparent and falls apart slightly, about 20 minutes (cooking time will vary depending on the ripeness of the fruit). If the mixture seems too watery, strain out fruit, and continue cooking syrup about 5 minutes more, then return fruit to pan. Let cool completely, then pour the jam into 1-to-2-cup-capacity airtight containers.
APRICOT PRESERVES
Apricot is one of my favorite jams, whenever I see decent apricots in the stores, I buy at least 4 pounds, and put this jam up, once or twice a year.
Provided by Tuck Burnette
Categories Very Low Carbs
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
- Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
- Season them with a pinch of salt and a squeeze of lemon.
- Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
- Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
- In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
- Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
- Bottle and process for 7 minutes.
- Enjoy.
SPICED APRICOTS
"I've been cooking for big gatherings for years...and now that I'm widowed, it's hard to cook for just one or two," admits Trudy Barth of Niceville, Florida. "That's why I appreciate simple recipes like this one, which turns canned apricots into a special side dish."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Drain apricots, reserving syrup; set apricots aside. In a small saucepan, combine the vinegar, allspice, cinnamon and reserved syrup. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove from the heat; stir in apricots. Cover and let stand for 30 minutes, stirring occasionally. Drain if desired. Serve warm or cold.
Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 48g carbohydrate (43g sugars, Fiber 3g fiber), Protein 1g protein.
APRICOT-GINGER ACORN SQUASH
Sweet and savory flavors come together in this dish that will make a squash lover out of anyone. It's a treat-but has hardly any butter, and low sodium. For less sugar, we like to use all-fruit apricot preserves. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cut squash lengthwise in half; remove seeds. Cut a thin slice from bottoms to level if desired. Place in a greased 11x7-in. baking dish, cut side up., Mix remaining ingredients; spoon over squash. Bake, covered, 45 minutes. Uncover; bake until tender, 15-20 minutes.
Nutrition Facts : Calories 234 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 221mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein.
APRICOT AND GINGER JAM
Make and share this Apricot and Ginger Jam recipe from Food.com.
Provided by emmzy123
Categories Low Protein
Time 38m
Yield 7 Cups
Number Of Ingredients 5
Steps:
- Wash, chop and de-stone apricots. Have jars sterilized in preparation.
- Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
- Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
- At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
- Jar while it is still warm and moves easily.
Nutrition Facts : Calories 552.5, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 3.6, Carbohydrate 136.7, Fiber 3.9, Sugar 131.9, Protein 2.8
CRYSTALLIZED GINGER AND APRICOT BARS
Crystallized ginger and apricot preserves make a winning combo in my book. Thanks and happy cooking!
Provided by StickySue
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 3h50m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk flour, crystallized ginger, ground ginger, and salt together in a bowl.
- Beat shortening and sugar together in a bowl until smooth and creamy. Add egg yolks 1 at a time, beating well after each addition. Gradually beat flour mixture and cold water into egg mixture until dough is well-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Press chilled dough into a 7x11-inch baking dish. Spread apricot preserves over the top.
- Bake in the preheated oven until golden brown around the edges, 35 to 40 minutes. Cool for 1 hour before cutting into bars.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 44.7 g, Cholesterol 51.2 mg, Fat 14.8 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 3.8 g, Sodium 84.1 mg, Sugar 21.8 g
EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE
This recipe for baked tofu is tossed in cornstarch and ground chipotle chile pepper to create a spicy crust on the outside. While the tofu bakes, a simple sweet and spicy sauce of ginger and apricot is made to help compliment the heat. Serve it as an appetizer or as a quick healthy lunch.
Provided by Chef Mo
Time 1h5m
Yield 2
Number Of Ingredients 9
Steps:
- Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
- Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
- Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
- While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.
Nutrition Facts : Calories 581 calories, Carbohydrate 70 g, Fat 27.4 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 82.3 mg, Sugar 36.1 g
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