Name: Apricot-Ginger Cranberry Sauce
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

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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