Canned apricots are one of those pantry items that too often get overlooked, yet they’re endlessly versatile. With their soft texture, bright golden color, and natural sweetness, they bring sunshine to dishes all year round. Whether you’re craving a comforting dessert, a fruity breakfast, or even a savoury main, canned apricots can do it all.

In this complete guide, you’ll learn how to drain them properly, when to use the syrup, and plenty of creative ways to cook with canned apricots.
Why Cook with Canned Apricots?
Year-Round Availability
Fresh apricots have a short summer season, but canned apricots are shelf-stable and ready whenever you need them. They’re preserved at peak ripeness, so you always get the best flavor.
Consistent Sweetness & Texture
Unlike fresh fruit that can vary in ripeness, canned apricots deliver a reliable taste and softness—ideal for baking, blending, or cooking.
Convenience in the Kitchen
No peeling, pitting, or slicing. They’re already prepped, saving you valuable time in the kitchen.
The Syrup: Liquid Gold
Don’t pour it down the drain! The syrup is full of apricot flavor and makes a fantastic base for cocktails, dressings, or desserts.
Essential Prep: How to Drain Canned Apricots Properly

Moisture management is the key to success when baking or cooking with canned apricots. Here’s the best method:
- Scoop – Use a slotted spoon to lift the apricots from the can, leaving syrup behind.
- Drain – Place them in a sieve or colander set over a bowl. Collect the syrup for later use.
- Pat Dry (Crucial for Baking) – Gently blot each apricot with a paper towel or clean kitchen cloth. Removing surface moisture prevents soggy cakes and ensures tarts and muffins bake evenly.
💡 Pro Tip: If using them in a savory dish like tagine, you don’t need to pat dry—just draining is enough.
How to Use Canned Apricots in Baking & Desserts
Canned apricots truly shine in baked goods and sweets. Here are some delicious ideas:
Upside-Down Cakes
The classic! Place drained apricots at the bottom of a cake tin, pour batter on top, and bake.
- Try This: Upside-Down Apricot & Ginger Pudding — juicy apricots paired with a warm ginger sponge for a showstopping dessert.

Puddings
Canned apricots are a natural fit for puddings, adding fruity bursts that cut through rich, creamy bases. Their softness means they blend seamlessly into custards and sponges, while their golden color gives puddings a beautiful finish.
- Try This: Apricot Bread and Butter Pudding — a twist on the classic British dessert, this pudding layers buttery bread slices with juicy canned apricots, then soaks them in a vanilla custard before baking until golden and crisp on top. The apricots add a tangy sweetness that balances the richness of the custard, making it lighter and more refreshing than the traditional version. Serve it warm with cream or custard for the ultimate comfort dessert.

💡 Pro Tip: Reserve a little apricot syrup to drizzle over the pudding just before serving for extra flavor and a glossy finish.
Tarts & Pies
Arrange apricots over almond frangipane or custard in a pastry shell for a bakery-worthy tart.
- Pro Tip: Brush apricots with warmed apricot jam for a glossy finish.
Cobblers & Crumbles
Scatter apricots in a baking dish, top with crumble mix or biscuit dough, and bake.
- Lazy-Day Dessert: Mix apricots with frozen berries before topping for a quick fruit crumble.
Moist Cakes & Muffins
Chop apricots into chunks and fold into muffin or loaf batter. They keep bakes moist and add fruity bursts.
- Idea: Add chopped apricots to a lemon yogurt loaf for a citrusy twist.
Breakfast & Smoothie Ideas with Canned Apricots
Why save them just for dessert? Apricots brighten up the morning, too.
Yogurt & Oatmeal
Chop apricots into yogurt, overnight oats, or warm porridge for natural sweetness.
Smoothies
Blend apricots with bananas, yogurt, and a splash of their syrup for a thick, fruity drink.
- Variation: Mix with mango and orange juice for a tropical smoothie.
Savoury Recipes Using Canned Apricots
Don’t underestimate apricots in savory cooking—their sweetness balances rich flavors beautifully.

Tagines & Stews
In Moroccan-inspired dishes, apricots are added in the last 15 minutes to enrich lamb, chicken, or vegetable stews with sweet depth.
Chutneys & Glazes
Simmer apricots with vinegar, sugar, and spices for a quick chutney to pair with cheese or curries.
- Glaze Idea: Puree apricots with mustard and honey, then brush over roast chicken or ham.
Jams, Preserves & Compotes
Since canned apricots are already softened, they cook down quickly into spreads and sauces.
- Quick Apricot Jam: Simmer apricots with sugar and lemon juice for a 15-minute jam.
- Compote: Add cinnamon or cardamom for a spiced topping for pancakes or ice cream.
Canned Apricots vs Dried Apricots (and Substitutes)
Canned and dried apricots may come from the same fruit, but they behave very differently in recipes.
- Texture:
- Canned apricots are soft and juicy, perfect for moist cakes, tarts, or blending.
- Dried apricots are chewy and concentrated in flavor, better for snacking, trail mix, or adding to slow-cooked stews.
- Sweetness:
- Canned apricots (in syrup especially) are sweeter and ready to use straight away.
- Dried apricots often need soaking in hot water or syrup before using in baking.
- Best Substitution Tip:
- If a recipe calls for canned apricots but you only have dried, soak the dried apricots in warm water or juice for at least 30 minutes to plump them up.
- If a recipe calls for dried apricots but you only have canned, reduce the added liquid in your dish, since canned fruit releases more moisture.
Canned Apricots vs Fresh Apricots (and Substitutes)
Fresh apricots have a short season, which is why canned apricots are such a handy alternative. But there are differences worth noting:
- Texture:
- Fresh apricots are firmer, slightly tart, and more delicate.
- Canned apricots are softer and sweeter, preserved at peak ripeness.
- Flavor:
- Fresh fruit offers a brighter, tangier flavor.
- Canned fruit leans toward a mellow, jammy sweetness.
- Cooking Tip:
- If substituting fresh for canned in baking, poach fresh apricots briefly in syrup or sugar water to soften them.
- If substituting canned for fresh, remember to drain well and pat dry to prevent excess moisture in your recipe.
- Best Substitutes:
- If neither fresh nor canned is available, peaches, nectarines, or plums make excellent stand-ins.
When to Use Canned vs Dried vs Fresh Apricots
🍑 Best Recipes for Canned Apricots
Canned apricots shine when you need softness, moisture, and convenience.
- Upside-Down Cakes & Puddings – their tender texture bakes beautifully.
- Tarts with Custard or Frangipane – they hold shape but still melt into the filling.
- Smoothies & Breakfast Bowls – soft enough to blend without pre-cooking.
- Quick Jams & Compotes – they break down fast on the stove.
- Glazes for Meats – syrup doubles as a marinade or glaze base.
🌞 Best Recipes for Dried Apricots
Dried apricots bring chewiness, concentrated flavor, and stability.
- Moroccan Tagines & Middle Eastern Stews – they plump up slowly and add sweetness without disintegrating.
- Trail Mix & Granola Bars – chewy texture works better than soft fruit.
- Fruit Breads & Energy Balls – chopped dried apricots hold shape.
- Savory Stuffings – great mixed into rice, couscous, or with nuts.
- Chutneys & Relishes – give a dense, sticky texture that canned fruit can’t.
🍊 Best Recipes for Fresh Apricots
Fresh apricots shine when you want brightness and natural tartness.
- Fresh Fruit Salads – where their delicate bite adds contrast.
- Apricot Galettes & Rustic Pies – their tartness balances sweet pastry.
- Roasted or Grilled Apricots – caramelize beautifully when halved and baked/grilled.
- Jam from Scratch – pectin levels in fresh fruit help set naturally.
- Yogurt Parfaits & Cheesecakes – fresh slices give freshness that canned/dried can’t.
💡 Quick Rule of Thumb:
- Use canned when you need soft, ready-to-use fruit.
- Use dried when you need chewiness or concentrated flavor.
- Use fresh when you need brightness, tartness, or raw applications.
Don’t Waste It! How to Use Canned Apricot Syrup

That sweet liquid is too good to throw away. Here’s how to use it:
Cocktail & Mocktail Mixer
Stir into sparkling wine, vodka, or lemonade for a fruity drink.
Simple Syrup Substitute
Use in place of sugar syrup for iced tea, coffee, or cocktails.
Salad Dressing Base
Whisk with olive oil, vinegar, and mustard for a fruity vinaigrette.
Poaching Liquid
Simmer pears, apples, or peaches in the syrup for a quick, flavorful dessert.
Nutritional Benefits of Canned Apricots
Canned apricots may lose some vitamin C in processing, but they still deliver valuable nutrition.
- Vitamin A – Supports eye health.
- Fiber – Aids digestion and keeps you fuller longer.
- Antioxidants – Help reduce oxidative stress.
Juice vs. Syrup: Which is Healthier?
Option | Best For | Sugar Level | Flavor |
---|---|---|---|
Canned in Juice | Savory cooking, smoothies, healthy diets | Lower | Light & natural |
Canned in Syrup | Desserts, baking | Higher | Rich, nostalgic |
Storage & Shelf Life: Keeping Canned Apricots Fresh
How Long They Last Once Opened
Transfer to an airtight container and refrigerate up to 5 days.
Freezing Tips for Longer Storage
- Drain and pat dry.
- Spread on a tray and freeze individually.
- Transfer to freezer bags for up to 3 months.
Best Containers
Glass jars or BPA-free plastic containers help avoid any metallic aftertaste. Always label with date.
FAQs About Canned Apricots
Yes—though slightly lower in vitamin C, they retain fibre, vitamin A, and antioxidants.
Canned peaches or nectarines. If using fresh apricots, poach briefly to soften.
About 5 days in the fridge or 3 months frozen.
Choose juice for healthier meals, syrup for indulgent desserts.
Yes—opt for juice-packed versions, then puree until smooth.
Use it for cocktails, salad dressings, marinades, or poaching fruit.
Featured Recipe: Upside-Down Apricot & Ginger Pudding
Ingredients:
- 1 can apricot halves (drained, syrup reserved)
- 100g butter
- 100g brown sugar
- 2 eggs
- 150g self-raising flour
- 2 tsp ground ginger
- 2 tbsp reserved apricot syrup
Method:
- Preheat oven to 180°C (350°F).
- Grease a cake tin and arrange drained apricots at the base.
- Cream butter and sugar, then beat in eggs.
- Fold in flour and ginger, adding syrup for moisture.
- Spoon batter over apricots and bake for 35–40 mins until golden.
- Cool briefly, then invert onto a plate.
Serve warm with cream or custard.
Conclusion: From Pantry to Plate — Making the Most of Canned Apricots
Canned apricots aren’t just an emergency backup—they’re a kitchen powerhouse. With a few smart tips—like draining properly, reusing syrup, and matching them to both sweet and savory recipes—you can unlock their full potential.
Next time you reach into your pantry, you’ll know exactly what to do with that humble can of apricots.
🔗 External Resource: USDA: Canned Fruits & Nutrition