Apricot-Ginger Cranberry Sauce
each cut into 3 strips
fresh (or thawed frozen)
plus 1 tbsp
fresh, pared, minced
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.