Apricot-Ginger Cranberry Sauce
- INGREDIENTS:
- 14 Dried apricots, each cut
- -into 3 strips
- 1/2 c Cranberry juice
- 12 oz Fresh (or thawed frozen)
- -cranberries
- 1/2 c Plus 1 tbsp. sugar
- 1 tb 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.
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.
