This easy spread is delicious on toast, English muffins or corn muffins. It’s also wonderful stirred into oatmeal or plain yogurt.
2 cups dried apricots
1 3/4 cup apple juice (divided)
2 teaspoons arrowroot powder
pinch sea salt
Place apricots in small pan with 3/4 cup apple juice. Simmer about 15 minutes, or until soft and most of the liquid is absorbed. Puree in food processor or mash well with a spoon. Pour remaining 1 cup apple juice into pan. Add arrowroot and stir until dissolved. Turn heat to medium-low. Stir in apricot puree. Simmer 2 to 3 minutes, or until mixture is thickened. Cool and store in covered jar in refrigerator.
Yield: 2 cups