The downside of buying a huge bag of apricots from Costco? Having 3 lbs. of dried apricots sitting in your pantry. The upside of having such a large bag? You have more than enough to make this sweet-tart condiment. They suggest serving with Pork Rillettes and whisky based cocktails, such as an old-fashioned. Cooking Lessons From Bar Chefs has some mouth-watering ideas from chefs short on space.
For the record, here is where the practical side of me steps in. The condiment – easy recipe, low-fat, therefore an easy choice. The rillettes, and the thought of using a quart of rendered pork fat, gives me reason enough to skip that recipe. But I wonder if I could use olive oil (we did for tuna confit), or just slow-cook the meat until really tender and not worry about it being pate-like. Or, wait and make this for a party, and then don’t feel so guilty about the wanton decadence. I made Gale Gand’s breakfast strata the other day for a party using full-fat ingredients and it was wonderful! And I only felt a tiny bit guilty.
- ACTIVE: 15 MIN
- TOTAL TIME: 40 MIN Plus overnight pickling
- SERVINGS: Makes about 3 cups
- Make-Ahead
Ingredients
- 3/4 cup white wine vinegar
- 3/4 cup water
- 3 tablespoons turbinado sugar
- 1 teaspoon yellow mustard seeds
- 2 cups dried apricots (1 pound)
- 1/4 cup dark raisins
- 1 bay leaf
Directions
- In a small saucepan, combine the vinegar, water, sugar and mustard seeds and bring to a boil to dissolve the sugar. In a heatproof bowl or jar, cover the apricots, raisins and bay leaf with the hot brine. Let cool to room temperature, then cover and refrigerate overnight or for up to 1 month. Just before serving, coarsely chop the apricots.
Recipe by Sam Filloramo and Oliver Strand



The outpouring of creativity on the web this week has been astonishing! It almost (just almost) inspires me to try it myself!!
From Hello Gorgeous, we have an
Outdated clothing as throw pillows!
Bedside tables become a hall console.
