Yield: 6 servings
|14||Dried apricots, each cut into 3 strips|
|½ cup||Cranberry juice|
|12 ounces||Fresh (or thawed frozen) cranberries|
|½ cup||Plus 1 tbsp. sugar|
|1 tablespoon||Minced, pared, fresh ginger|
Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that should take about 5 minutes. Let the sauce cool to room temperature, then refrigerate it (covered) until it's *cold*. It can be stored in the fridgipater for up to a week. Transfer the sauce to a serving dish and serve while it's still cold. The colder the better, so long as it isn't frozen.