Photo: Jeffery Cross; Styling: Jeffrey Larsen
Hands-on Time
10 Mins
Stand Time
336 Hours
Yield
Makes 3 cups

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

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

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

Step 3

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

Step 4

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

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