Apricot-Ginger Cranberry Sauce

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Title: Apricot-Ginger Cranberry Sauce
Yield: 6 Servings
Categories: Sauces, Fruits, Side Dishes, Holiday


14 Dried apricots, each cut
-into 3 strips
1/2 c Cranberry juice
12 oz Fresh (or thawed frozen)
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