FRUIT SPREADS 1

Fruit Spread
1 c. raisins 3 - ¼” slices lemon with rind
1 c. prunes 1 orange
¾ c. water 1/3 c. chopped walnuts
1. Combine raisins, prunes, and water. Stir and let sit in refrigerator to
absorb liquid.
2. Scrub lemon rind well and remove seeds before cutting slices.
3. Peel orange thinly and remove seeds.
4. Puree all fruits in blender.
5. Stir in walnuts.
6. May be frozen in small jars or serving portions. Refrigerate as needed
for use.

Dried Fruit Butter

1 c. dried fruit (raisins, dates, figs, apricots, prunes, etc.)
¾ - 1 c. warm water
Cut dried fruit into pieces (except raisins). Place with water in saucepan and
bring to a boil. Remove from heat and let sit for 5 minutes, then blend on
high until smooth. Delicious on toast, muffins, waffles, etc. Can be made in
a large batch and frozen in small containers. Yield: 1 ¼ cup

Apricot Butter
1 ½ c. unsweetened pineapple juice or water
1 c. pitted dates
1 c. dried apricots, cut in half
1-3 tsp. lemon juice (optional)
Bring all ingredients to a boil, remove from heat, and cover. Let sit until
soft. In food processor or blender, process until smooth.