Apricot cranberry sauce - country living

Yield: 2 1/2 cups

Measure Ingredient
⅔ cup Chopped dried apricots
1 cup Apricot preserves
1 cup Water
2 tablespoons Chopeed cranberries
1 tablespoon Lemon juice

In small saucepan, place apricots and enough water to cover by ½ inch; heat to simmer and cook, uncovered, 40 to 45 minutes or until about 2 tablespoons liquid remain and apricots are very tender.

Transfer apricots with liquid to blender and puree.

Return apricot puree to same saucepan. Add preserves, water and cranberries and heat over low heat. Cook, stirring to melt preserves and blend mixture. Remove from heat, stir in lemon juice and serve.

Country Living/Jan/93 Typed by Didi Pahl

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