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R.C. Sproul
Apricot-Ginger Cranberry Sauce
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Fruits
Sauces, Fruits, Side dish, Holiday
6
Servings
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
INSTRUCTIONS
INGREDIENTS:
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
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