Sugar Free Apricot Butter Recipes

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SUGAR-FREE APRICOT BUTTER



Sugar-Free Apricot Butter image

Make and share this Sugar-Free Apricot Butter recipe from Food.com.

Provided by cindypt

Categories     Spreads

Time P1DT18m

Yield 5 cups, 80 serving(s)

Number Of Ingredients 9

1 lb dried apricot
1 cup white grape juice
1 (12 ounce) can apple juice concentrate
2 tablespoons lemon juice
1 lemon, seeded & chopped
1 teaspoon cinnamon
1/2 teaspoon clove
1/4 teaspoon allspice
1 dash salt (optional)

Steps:

  • Soak dried fruit overnight in fruit juices.
  • If this does not cover the fruit, add enough water to cover.
  • Next day, add chopped lemon [I usually add the lemon zest, juice, and pulp but not the entire lemon].
  • Place in blender to soften hard pieces.
  • Cook over low heat until fruit tastes cooked, about 8 minutes, stirring often.
  • Add spices& simmer until thick, about 10 minutes longer.
  • Pour into hot, sterile 1/2 pint jars, leaving 1/2 inch at top.
  • Cap with hot, sterile lids.
  • Process in boiling water bath for 5 minutes after water returns to boiling.
  • If any jars fail to seal, refrigerate& use within 10 days or freeze.

Nutrition Facts : Calories 27.6, Fat 0.1, Sodium 1.9, Carbohydrate 7, Fiber 0.5, Sugar 6.3, Protein 0.2

WICKLEWOOD'S SUGAR FREE AND GLUTEN FREE APRICOT SPONGE



Wicklewood's Sugar Free and Gluten Free Apricot Sponge image

This cake is based on a recipe I found on "sugar free baking" website while looking for a cake for my diabetic husbands birthday, which was perfect for him but meant I was going to spend his birthday celebrations nibbling on a ricecake,,,I don't think so,,,hence gluten free Apricot Sponge . The prep time does not include the overnight soaking of the apricots.

Provided by WicklewoodWench

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 ounces butter
2 tablespoons honey
2 large eggs, beaten
8 ounces gluten free self-raising flour
1 lb dried apricot
500 ml water
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
12 ounces artificial sweetener
1 teaspoon vanilla extract

Steps:

  • Soak your dried apricots overnight in the 500ml of water.
  • Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
  • Pour the apricots and water into a large saucepan and bring to the boil.
  • Gently simmer for 10 minutes.
  • Remove from the heat and liquidise.
  • Beat butter, eggs and honey into the apricots.
  • Sieve in the flour and mix well.
  • Spoon into a greased cake tin and bake for 25-30 minutes.
  • Remove from cake tin, transfer to a cooling rack and make frosting.
  • In a large bowl, beat together the butter, vanilla and cream cheese.
  • Add the sweetener a cup at a time and mix until blended.
  • When the cake is thoroughly cooled, top with cream cheese frosting.

Nutrition Facts : Calories 836.9, Fat 55, SaturatedFat 33.9, Cholesterol 213.2, Sodium 788.8, Carbohydrate 82.1, Fiber 6.6, Sugar 46.6, Protein 10.3

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