How about Annie's Habanero Gold jelly? You'd use up quite a few and the taste wouldn't be noticeable in the jelly.

I love using dried apricots as a cake filling:
Reconstitute the dried apricots by dicing very small (1/4"), soaking in brandy for about an hour. Then place apricots and brandy in sautee pan with equal parts granulated sugar and brown sugar, cinnamon, and nutmeg. sautee over medium heat until liquid is absorbed/evaporated and apricots are gooey-soft, almost like a jelly. Cool and spread inbetween spiced white cake layers. I usually finish this kind of cake with a butter cream frosting.

I chop them and use instead of raisins in apple cake. I also use them in whole wheat hazelnut apricot bread....and chop them to use in a chicken salad as you wouldd ried cranberries., as an addition to a green salad with toasted pecans.
Linda C

Soak them in any brandy or liqeuer that you like, especially something fruit-flavored. 6-8 hours.

Or, at the risk of sounding cynical, why not give them to someone who does like the taste of dried apricots?

Joe

dip them in dark chocolate...:o)

What don't you like about the taste? Anything you use them for taste of apricot so if you don't like that, I don't know what to suggests. But if you like apricots and these are just too strong or too sweet or too chewy, using them in a quick bread or something could balance that out.

BTW, there are two styles of dried apricots (at least around here). I love the California style dried apricots - I find them chewy, tart and a little sweet. The Mediterranean style is softer, moister, milder in flavor and sweeter - usually too sweet and bland for me and not chewy enough.

Dried Apricot Vinaigrette
1/2 cup apple juice
3 tablespoons dried apricots
1/8 teaspoon ground ginger
3 tablespoons lime juice
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1/4 teaspoon salt

In a small saucepan, combine the apple juice, apricots, and ginger, and simmer over low heat for 5 minutes. Remove from heat and set aside for 10 minutes to cool. Transfer the apricot mixture to a blender or food processor. Add the remaining ingredients and blend until smooth. Store in the refrigerator for up to 1 week.

Apricot Bread
1/2 cup orange juice
1 cup dried apricots, cut into quarters
1 cup sugar
2 tablespoons butter
1 egg
1/4 cup water
1/2 cup chopped walnuts
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt

Preheat oven to 180°C. Cut apricots into quarters. Soak apricots in warm water for 30 minutes. Drain, reserving 1/4 cup liquid. Mix together sugar, butter and egg. Stir in the reserved liquid and orange juice. Sift together flour, baking powder, baking soda and salt. Stir this into the first mixture. Add apricots and nuts. Bake in a greased and lightly floured 23x8cm loaf pan for 55-60 minutes.

Apricot Butter (curd)
250g dried apricots
1/2 cup tartaric acid
2 cups sugar
2 eggs, well-beaten
2 tablespoons butter

Soak apricots overnight in 3 cups water, drain. Put into a saucepan with tartaric acid, sugar and eggs. Stir over low heat until cooked. Do not allow to boil. Beat in butter and leave until cold. Put into jars, seal.

Apricot Jam
8 cups diced apricots
1/4 cup lemon juice
6 cups sugar

Combine all ingredients in a large stock saucepan. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves. Once mixture reaches a rolling boil, continue to boil for 30 minutes, stirring frequently to prevent it from sticking. Remove from heat and fill jars, leaving 3mm head space. Seal, and process in the boiling water bath for 10 minutes. [You can vary this recipe by substituting some of the apricots with grated carrots, or chopped dates (add some orange juice and pineapple juice), or oranges (unpeeled, minced)].

Apricot Honey Jam
250g dried apricots
3 3/4 cups water
1 cup honey

Cover the apricots with the water and leave overnight. Next day, bring the mixture to the boil and boil, uncovered for 10 minutes. Remove from heat, add honey, stir to combine. Return to heat, bring slowly to the boil and boil gently for 30 minutes until the mixture of the consistency of jam. Pour into hot sterilised jars and seal when cold. Dried peaches may be substituted for the apricots.

I use them instead of raising in oatmeal cookies. Also, I chop them and use them in a filling in an apricot cake, But, if you really don't like them.....SEND THEM TO ME!!!!!
Sherry

Someone sent me an email about the apricot honey jam, and instead of clicking on the 'reply' button, my finger touched the 'delete' button! Very sorry about that, but could that person send me another email so I can reply?