Apricot-Ginger Cranberry Sauce

posted by Sue Freeman 09-23-98 8:54 PM

Apircot-Ginger Cranberry Sauce

14 Dried apricots, each cut -into 3 strips
1/2 cup Cranberry juice
12 oz Fresh (or thawed frozen) -cranberries
1/2 cup 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 refrigerator 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.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line