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-> [Sauces & Dressings, Side-dishes] -> [Apricot-ginger cranberry sauce Recipe] |
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Apricot-ginger cranberry sauce
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| Artist: |
_ |
| Categories: |
Sauces & Dressings, Side-dishes |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | INGREDIENTS: | | 14
| | Dried apricots, each cut | | | -into 3 strips | | 1/2
| cup | Cranberry juice | | 12
| oz | Fresh (or thawed frozen) | | | -cranberries | | 1/2
| cup | Plus 1 tbsp. sugar | | 1
| tbsp | Minced, pared, fresh ginger |
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Procedures:
| 1 | Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. | | 2 | Add the remaining ingredients and stir them well. | | 3 | Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that should take about 5 minutes. | | 4 | Let the sauce cool to room temperature, then refrigerate it (covered) until it"s *cold*. | | 5 | It can be stored in the fridgipater for up to a week. | | 6 | Transfer the sauce to a serving dish and serve while it"s still cold. | | 7 | The colder the better, so long as it isn"t frozen. |
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