Delicious for toast or muffins.

3 c. dried apricots (2 lb.)
2 tbsp. grated lemon zest
1/2 c. fresh lemon juice
1/2 c. honey
3 tbsp. finely chopped crystalized ginger

In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice and 2 cups water. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes to 1 hour or until apricots are soft. Pour into food processor and puree until smooth. Return to saucepan, along with honey and remaining 1/4 cup lemon juice. Simmer stirring often until very thick, about 1 hour. Stir in crystalized ginger and let cool.

This can be stored covered in refrigerator for up to 2 weeks.