su-Blenheim Apricot Liqueur Image
Photo: Jeffery Cross; Styling: Jeffrey Larsen
Yields Makes 3 cups Hands-on Time 10 mins Stand Time 14 days Total Time 14 days 10 mins
AuthorElaine Johnson

This year, we're vowing to start early on our holiday gifts. First up is dried apricot liqueur with a delicious bonus: soused fruit to dunk in chocolate. Five minutes now, and we'll be golden come December. Be sure to get California-grown apricots, especially the Blenheim variety, which are head and shoulders above imported for flavor and color.

How to Make It

Step 1
1

Pour wine, brandy, and sugar into 2 wide-mouth, 1-qt. jars, dividing evenly. Attach lids and vigorously shake until sugar dissolves, 3 minutes. Separate apricots and add half to each jar.

Step 2
2

Set aside at least 2 weeks, shaking every few days; if needed, push fruit into liquid to cover.

Step 3
3

Strain liqueur, bottle, and chill up to 3 months; shake before serving. Save fruit to make Chocolate-Dipped Apricots.

Step 4
4

*Find at well-stocked grocery stores and andysorchard.com.

Ingredients

 2 cups dry Riesling wine
 2 cups brandy
 1 1/4 cups sugar
 1 pound dried Blenheim apricots, such as extra-ripe slab-style*

Directions

Step 1
1

Pour wine, brandy, and sugar into 2 wide-mouth, 1-qt. jars, dividing evenly. Attach lids and vigorously shake until sugar dissolves, 3 minutes. Separate apricots and add half to each jar.

Step 2
2

Set aside at least 2 weeks, shaking every few days; if needed, push fruit into liquid to cover.

Step 3
3

Strain liqueur, bottle, and chill up to 3 months; shake before serving. Save fruit to make Chocolate-Dipped Apricots.

Step 4
4

*Find at well-stocked grocery stores and andysorchard.com.

Blenheim Apricot Liqueur

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