Apricot And Cinnamon Fruit Dip Recipes

Steps:

• cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip.
• 44 cal 3 gram of total fat 2 gram sat fat.
• yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream.
• 25 cal 0 gram total fat.

Steps:

• Whisk together sour cream and brown sugar until sugar is dissolved.
• Add cinnamon, ginger, nutmeg, lemon juice and a pinch of salt and whisk mixture until it is combined well.
• Serve as a dip for fresh fruit.

Steps:

• In a small bowl, combine the cream cheese, milk, brown sugar, vanilla, cinnamon and nutmeg; beat until smooth. Transfer to a serving bowl. Refrigerate until serving. Serve with apple wedges.

Steps:

• Pit, do not peel ripe apricots. Finely chop or pulse in food processor.
• In a large saucepan stir together prepared fruit and Certo Crystals.
• Bring to a boil over high heat.
• Add all the sugar, almond extract, cinnamon and butter.
• Return to a hard boil for 1 minute.
• Remove from heat. Stir and skim any foam to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly.
• Notes: I process my jam in a boiling water bath, for 5 minutes, to ensure the seals. One year I didn't and had to throw out a lot of jam because the seals failed.
• To sterilize I wash and rinse jars, lids and rings. I put the jars and rings on a cake pan in a 225°F oven before I start. I simmer the lids in water.
• Times are a estimate; it took about 1/2 hour from start to finish.