Dried apricots are quickly softened in a pressure cooker and blended with clove and cinnamon into a smooth spread. Portioned into small jars and frozen, it makes a lunchbox stock that lasts for months.
Put the dried apricots in the pressure cooker with the water, cinnamon and cloves, close the lid, and once it reaches pressure, lower the heat and cook for 10 minutes.
Remove from the heat and let the pressure drop on its own.
Pick out the cloves and blend the apricots with the sugar and lemon juice until smooth.
Pour the spread into small jars, let it cool at room temperature, then transfer to the freezer.
Never force-release the pressure, let it drop on its own, or the hot spread can splash out through the lid. Be sure to pick out the cloves before blending, or the spread will have hard bits in it.
If you want to leave out the sugar entirely, the apricot's own sweetness is enough; in that case the spread will taste a touch more tart.
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