2 C B&R Farms Dried Apricots, each cut in two
2½ C water
Juice and grated peel of 1 orange
1¼ C sugar
½ t almond extract
3 T brandy or Cognac
Combine the apricots and water in a bowl, cover, and let stand overnight, or until soft and well plumped-about 8-12 hours.
Combine the apricots and their soaking water in a saucepan with the orange peel and juice and simmer for 5 minutes.
Add the sugar and bring to a boil, stirring. Boil gently, stirring often, until the mixture is thick and shiny and begins to clear the side of the pan when stirred. While the mixture thickens, be sure to stir it continually but gently, so that the fruit does not burn or get squashed. Do not allow the mixture to cook down to a puree; it should retain good-sized bits of apricot. The process should take roughly 25 to 30 minutes, but this varies.
Remove the preserves from the heat and stir in the almond extract and brandy.
Ladle the mixture into three hot, sterilized half-pint jars, leaving ¼ inch of headspace, wipe off rims and seal with sterilized two-piece lids. Cool and let set several weeks before serving.