Apricot Brandy Butter
|Apricots||2 Pound, sliced (unpared, ripe about 8 cups ,)|
|Brandy||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cinnamon||1⁄2 Teaspoon, ground|
|Nutmeg||1⁄4 Teaspoon, ground|
1. Mix apricots and brandy in 3-quart casserole. Microwave uncovered on high 10 to 12 minutes, stirring after 5 minutes, until tender. Place mixture in blender container or in food processor workbowl fitted with steel blade; cover and blend until smooth.
2. Return mixture to casserole. Stir in sugar, cinnamon and nutmeg. Microwave uncovered on high 30 to 40 minutes, stirring every 10 minutes, until slightly thickened. Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars. Seal and refrigerate up to 3 weeks. Or seal and freeze up to 6 months. Thaw and stir before using.