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.

Elaine Johnson
This Story Originally Appeared On sunset.com

Gallery

Jeffery Cross; Styling: Jeffrey Larsen

Recipe Summary

hands-on:
10 mins
stand:
2 weeks
total:
2 weeks
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

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