Apricot-ginger Cranberry Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS:,
14: Dried apricots, each cut into 3 strips
1/2 cup: Cranberry juice,
12 ounce: Fresh, (or thawed frozen) cranberries
1/2 cup: Plus 1 tbsp. sugar,
1 tbsp: Minced, pared, fresh ginger
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 its *cold*. It can be stored in
the fridgipater for up to a week. Transfer the sauce to a serving
dish and serve while its still cold. The colder the better, so long
as it isnt frozen.
Source from luhu.jp
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 its *cold*. It can be stored in
the fridgipater for up to a week. Transfer the sauce to a serving
dish and serve while its still cold. The colder the better, so long
as it isnt frozen.
Source from luhu.jp