Try this Apricots with Anisette and Fennel recipe, or contribute your own.
Suggest a better descriptionPrepare jars, lids and boiling water bath. Wash and dry the apricots, then prick each one several times. Combine the water, anisette and sugar in a pan and cook over a med-high heat, stirring frequently, until the mixture boils and the sugar is dissolved. Add the apricots and simmer for 3 mins. Fill each hot dry jar with the fruit and two fennel springs, leaving 1/2 inch headspace. Pour hot liquid over the fruit until just covered. Wipe the rims with a clean towel and attach the lids securely. Place the jars in boiling water bath, and when the water returns to boil, process for 25 mins.
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Serving Size: 1 Quart (1454g) | ||
Recipe Makes: 2 Quarts | ||
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Calories: 2734 | ||
Calories from Fat: 60 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.3mg | 1 % | |
Potassium 2138.8mg | 56 % | |
Total Carbohydrate 688.1g | 202 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 670.9g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2734
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