APRICOT-GINGER CRANBERRY SAUCE

20.08.2008 | Author: Cook | Posted in Holiday
Find out how to cook APRICOT-GINGER CRANBERRY SAUCE in
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APRICOT-GINGER CRANBERRY SAUCE


Servings: 6
Ingredients: 

  • 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.





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