If you’ve been wondering about different ways to use your delicious homemade cream cheese, here’s a great recipe to pair with it.
This recipe is easy, sweet, and good for you! It tastes delicious and is versatile. Use this spread for breakfast, a snack, or to serve alongside a cheese plate at your next party. Apricot butter was born to be served alongside cheese—at least in my opinion. Ok, it’s not the only way to go, but it’s a good place to begin. (It also tastes good with roasted pork or lamb.)
If you’d like to make the snack seen above, simply take a slice of your favorite bread, (in this case it was a whole wheat sourdough)—or else use some crackers—spread on some cream cheese, and then top it off with a nice thin layer of apricot butter.
The tanginess of the cheese and the sweetness of the spread (sweetened with raw honey) will work wonders on your palate.
Dried unsulphured apricots have been a favorite snack of mine since I was a child. They are full of fiber, contain a lot of potassium, and there are antioxidants in them too. It’s not the only great ingredient in this Apricot Butter though. The raw honey is good for you too.
I’ve tried this recipe now with both yogurt cream cheese and raw goat milk cream cheese and I have to say that the raw goat milk cheese tasted better. Use whatever you can though since raw goat milk isn’t available everywhere.
Give the recipe a try and let us know how you used it! There are so many options.
Tips for making Apricot Butter
- Follow the directions and be sure to let the spread sit out for the full two days. This is important for the fermentation.
- I used the full 1/2 cup of raw honey. If you choose to use less honey, the spread will taste more naturally of apricot.
- This recipe did not yield 2 quarts for me. I ended up with a little over 1 quart.
Makes 2 quarts (see note above)
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- Cook the dried apricots in filtered water until soft. Let cool slightly and transfer with a slotted spoon to food processor.
- Process with the remaining ingredients.
- Taste for sweetness and add more honey if necessary.
- Place in quart-sized mason jars. The apricot butter should be at least 1 inch below the lid.
- Cover tightly and keep at room temperature for about 2 days. Transfer to refrigerator. This should be eaten within 2 months.