Apricot-Ginger Cranberry Sauce
Ingredients
1 ingredients:
14 dried apricots, each cut into 3 str, ips
1/2 cup cranberry juice
12 oz fresh (or thawed frozen) cranberrie, s
1/2 cup plus 1 tbsp. sugar
1 tbsp minced, pared, fresh ginger
Preparation
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.
Servings: 6
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