Apricot-Ginger Cranberry Sauce
Yield
6 servingsPrep
25 minCook
20 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | each |
apricots, dried
each cut into 3 strips |
*
|
| ½ | cup |
cranberry juice
|
|
| 12 | ounces |
cranberries
fresh (or thawed frozen) |
|
| ½ | cup |
sugar
plus 1 tbsp |
|
| 1 | tablespoon |
ginger
fresh, pared, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | each |
apricots, dried
each cut into 3 strips |
*
|
| 118 | ml |
cranberry juice
|
|
| 346.8 | ml/g |
cranberries
fresh (or thawed frozen) |
|
| 118 | ml |
sugar
plus 1 tbsp |
|
| 15 | ml |
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.
