Apricot Jalapeno Cheese Topper

Apricot Jalapeno Cheese Topper 150 Image by: Apricot Jalapeno Cheese Topper 150 Author: Canadian Living

This fruity topper is divine with cream cheese on crackers. Or spoon it over a round of Brie cheese and warm just until melting. – Heather Howe

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 1 cup white wine
  • 1 cup chopped dried apricot
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 jalapeño pepper seeded and minced
  • 1/2 teaspoon lemon juice

Method

In large glass measuring cup, microwave wine at high for 1 minute or until hot. Add apricots; let stand for 1 hour. Strain into saucepan, pressing apricots to release any liquid; set apricots aside.

Add sugar and water to pan; bring to boil over medium-high heat, stirring until sugar is dissolved. Boil until syrupy, about 10 minutes. Add apricots and jalapeno pepper; simmer until as thick as corn syrup, about 10 minutes. Stir in lemon juice. Let cool.

Spoon into decorative jars. Seal and refrigerate for up to 1 month.

Nutritional facts Per 1 tbsp (15 mL): about

  • Sodium 2 mg
  • Protein trace
  • Calories 49.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 12 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Apricot Jalapeno Cheese Topper

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