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Apricot-Ginger Cranberry Sauce

 

75

Yield

6

servings

Prep

25

min

Cook

20

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 840% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 8%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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