Apricot-Ginger Cranberry Sauce

Title:
Apricot-Ginger Cranberry Sauce

Yield:
6 Servings

Categories:
Sauces,
Fruits,
Side
Dishes,
Holiday




Ingredients:





          INGREDIENTS:


    14    Dried apricots, each cut


          -into 3 strips


   1/2 c  Cranberry juice


    12 oz Fresh (or thawed frozen)


          -cranberries


   1/2 c  Plus 1 tbsp. sugar


     1 tb Minced, pared, fresh ginger






 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 fridgipater 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini