Sunny apricots, seriously fragrant lavender, orange zest (and juice) all make this apricot butter floral, sweet, and overall incredibly handy to have in your refrigerator.
A good fruity condiment turns a muffin into a treat and ordinary sandwiches into lunches worth lingering over. Bonus: this apricot butter is really easy to make. It simmers away on its own while you do whatever you like. Give it a puree, and you're set for days.
Lavender Apricot Butter
yields about 1 1/2 cups
1 cup unsweetened, unfiltered apple juice
3 TBSP dried lavender
heaping 1/2 cup dried apricots
Heat apple juice until hot, but not boiling. Add lavender, cover with a clean kitchen towel, and let steep 30 minutes. Strain and discard lavender.
Meanwhile, take one teaspoon of zest from the orange and add it to a small pot. Juice orange into a measuring cup. If needed, add enough water to yield a half-cup of liquid. (If you recover more than a half-cup of juice from the orange, reserve excess for another purpose.) Add orange juice to pot along with apricots. Cover pot with a clean kitchen towel and set aside.
When apple juice is ready, add to pot. Cover, bring to a boil, and reduce heat to low. Simmer, covered, 30 minutes. Carefully transfer apricots and remaining liquid to a wide-mouth pint jar and puree with an immersion blender. Let cool completely, covered loosely with a kitchen towel, before refrigerating.