Northwest Apricot Candy (Cotlets)
6 ounces dried apricots
5 tablespoons reserved apricot liquid
2 cups granulated sugar
3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)
1 cup cold water
1 tablespoon fresh-squeezed lemon juice
1 cup coarsely chopped walnuts
Powdered (confectioner) sugar
Butter an 8-inch square pan.
In a large saucepan over medium heat, add dried apricots and enough cold water
to cover apricots by 1 inch. Bring to a boil; boil 1 minute, stirring
constantly. Turn heat to low and simmer another 30 minutes, stirring
occasionally, until apricots are soft. Remove from heat.
Drain off liquid, reserving 5 tablespoons apricot liquid; set aside. In a food
processor, puree apricots with reserved apricot liquid until smooth. Return
apricot mixture back to saucepan over low, add sugar and heat and stir just
until sugar is melted. Remove from heat.
In a small bowl, combine gelatin and cold water; add to apricot/sugar mixture,
stirring constantly until dissolved. Add lemon juice and walnuts; stir until
Pour into prepared pan; cool at least 2 hours but preferably overnight. With an
oiled knife, cut into 1-inch squares, then roll in powdered sugar.
Store, covered, in the refrigerator.
Makes 64 candy squares.
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