Apricot-ginger Cranberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, Holiday, Sauces, Side dish | 6 | Servings | |
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 | T | Minced, pared fresh ginger |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 112.2mg
Carbohydrates: 27.4g
Fiber: 1.8g
Sugar: 24g
Protein: <1g