- 8 ounces dried apricots
- 2 cups freshly squeezed orange juice
- About 1 tablespoon grated orange zest
- Combine the apricots, juice, and zest, in a 2 1/2- or 3-quart slow cooker.
- Cover and cook on low for about 4 hours, until thick and spoonable.
- Preserves will thicken as they cool, but if they need to thicken further, remove the lid, increase the heat to high, and cook for another hour.
- Refrigerate and use within one week.