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Blenheim Apricot Liqueur





Yields
Makes 3 cups



Hands-on Time
10 mins



Stand Time
14 days



Total Time
14 days 10 mins

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.

su-Blenheim Apricot Liqueur Image




Photo: Jeffery Cross; Styling: Jeffrey Larsen
 2 cups dry Riesling wine
 2 cups brandy
 1 1/4 cups sugar
 1 pound dried Blenheim apricots, such as extra-ripe slab-style*
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.

Nutrition Facts

Servings 0