On February 7, 2012 by Kelly
Dried apricots are full of iron and vitamins A and C. This sweet puree is great on its own, or swirled into baby’s cereal or added to a meat puree for flavor. Please note that we are not pediatricians, please seek counsel from them on timing, allergies and food sensitivities.
Dried Apricot Puree
Melissa @ onceamonthmeals.com
- 2 cups dried apricots
- 4 cups apple juice (all-natural, no sugar added)
Coarsely chop fruit and combine with juice in a saucepan. Bring to a boil, then reduce heat to low and simmer until tender. Remove from heat and allow to cool slightly before pureeing. Use cooking liquid to thin puree to desired consistency.
Transfer mixture to a nonfreezer gallon bag. Cut a small hole in the bottom corner of the bag and use it to pour/squeeze the purees into ice cube trays. DO NOT OVERFILL. Only fill each cube up to the sides and not overflowing the sides. Cover each tray with aluminum foil and label. Freeze for at least 24 hours before transferring to quart or gallon freezer bags for long-term storage.
Servings: 8 cubes
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