Apricot-ginger cranberry sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| INGREDIENTS: | ||
| 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 |
Directions
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.