Apricot-Ginger Cranberry Sauce

Name: Apricot-Ginger Cranberry Sauce
Yield: 6
Cuisine: Fusion
Ingredients: apricots, dried; cranberry juice; cranberries; sugar; ginger

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

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.