Lavender Apricot Butter
yields about 1 1/2 cups
1 cup unsweetened, unfiltered apple juice
3 TBSP dried lavender
1 orange
heaping 1/2 cup dried apricots
Heat apple juice until hot, but not boiling. Add lavender, cover with a clean kitchen towel, and let steep 30 minutes. Strain and discard lavender.
Meanwhile, take one teaspoon of zest from the orange and add it to a small pot. Juice orange into a measuring cup. If needed, add enough water to yield a half-cup of liquid. (If you recover more than a half-cup of juice from the orange, reserve excess for another purpose.) Add orange juice to pot along with apricots. Cover pot with a clean kitchen towel and set aside.
When apple juice is ready, add to pot. Cover, bring to a boil, and reduce heat to low. Simmer, covered, 30 minutes. Carefully transfer apricots and remaining liquid to a wide-mouth pint jar and puree with an immersion blender. Let cool completely, covered loosely with a kitchen towel, before refrigerating.