You can absolutely create jam using dried apricots! The flavor and color of this are exquisite. I recently ordered dried California Blenheim apricots from Apricot King, and they are fantastic.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 slices thick-cut bacon, diced
- 1 tablespoon olive oil
- 1 large head cauliflower, cut into bite-size pieces
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large clove garlic, minced
- ½ cup white wine
- ½ cup Swanson® Chicken Broth
- ¾ teaspoon chopped fresh thyme
Instructions
- Place diced bacon in cold saute pan; turn on heat to medium-high. Cook bacon until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan; drain on paper towels.
- Heat olive oil in the same pan over medium-high heat. Saute cauliflower until it begins to brown, about 10 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 30 seconds.
- Stir in wine, Swanson® Chicken Broth, and thyme; bring mixture to a boil. Reduce the temperature to medium and continue to simmer, stirring occasionally, until cauliflower begins to soften and liquid has almost completely evaporated, about 12 minutes.
- Stir in the reserved bacon and adjust seasoning to taste. Serve immediately!
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Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 821 mg |
| Sugars | 6 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
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