Apricot-Ginger Cranberry Sauce

45 minutes Prep: 25 minutes Cook: 20 minutes

84 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

14	each	apricots, dried	each cut into 3 strips
1/2	cup	cranberry juice
12	ounces	cranberries	fresh (or thawed frozen)
1/2	cup	sugar	plus 1 tbsp
1	tablespoon	ginger	fresh, pared, minced

Directions

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 friderater 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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Nutrition Facts

Serving Size 61g

Amount per Serving

Calories 84 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 22.0g	7%
Dietary Fiber 1.0g	4%
Sugars 20.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	8%
Calcium	0%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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