Apricot-ginger cranberry sauce

Yield: 6 servings

Measure Ingredient
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.

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