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Apricot Ginger Cranberry Sauce recipe
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To make Apricot Ginger Cranberry Sauce you will need
Ingredients
| | INGREDIENTS: | | 14 | | Dried apricots, each cut into 3 strips | | 1/2 | cups | Cranberry juice | | 12 | ounces | Fresh (or thawed frozen) cranberries | | 1/2 | cups | Plus 1 tbsp. sugar | | 1 | tablespoon | Minced, pared, fresh ginger |
Instructions
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.
Enjoy your Apricot Ginger Cranberry Sauce
How much is in a cup?
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Sat 2 Aug 2008
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