Apricot-Ginger Cranberry Sauce
75
75
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.
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?