Apricot-Ginger Cranberry Sauce

Recipe Ingredients

14		Dried apricots - each cut into 3 strips
1/2 cup	118ml	Cranberry juice
12 oz	340g	Fresh - (or thawed frozen), cranberries
1/2 cup	99g / 3.5oz	Plus 1 tbsp. Sugar
1 tablespoon	15ml	Minced - pared, fresh ginger

Recipe Instructions

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 refrigerator 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.

Source:
Maggie Workman

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