Roasted Apricot Vinegar (Edit recipe)

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A simple, shelf stable recipe for a versatile, homemade apricot vinegar. Roasting the apricots brings out the subtle sweetness and complex flavors of apricot fruit. Use white vinegar as the base for this infused concoction.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

3

Serves: 1

Ingredients

4 Apricots
1 White Wine Vinegar, bottle (16.9 fluid ounces)
1 tsp Sugar, Raw

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oven to 350 degrees Fahrenheit. Line a small baking sheet with parchment or a silicon baking pan.
Slice apricots in half and lay face up on baking sheet, lightly sprinkle 1 tsp sugar evenly over apricot halves.
Bake for 15 minutes. Remove from oven and let cool completely.
Thoroughly clean large glass jar and set up food processor with sieve next to it.
Place apricots in food processor and pulse.
Place sieve over large bowl or mouth of glass jar. Press blended apricot puree through sieve, removing any solids. Discard solid pieces or reserve for a different use.
Mix apricot puree and white wine vinegar together in jar (or jars). Store in a cool, dark place.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	20
Fat:	0 g
Carbohydrates:	5 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	0 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.