50+ Friends Club Cookbook
Sauces
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APRICOT GINGER CRANBERRY SAUCE
From the Kitchen of:
Pepper
Source: My Old MC files
14
Dried apricots, each cut into 3 strips
1/2
cup
cranberry juice
12
oz.
fresh (or thawed frozen) cranberries
1/2
cup plus 1 tbl.
sugar
1
tbl
minced, pared fresh ginger
Soak the dried apricots in the cranberry juice in a med. saucepan for 10 min. Add the remaining ingredients and stir them well.
Cook, stirring occasionally, over med. heat until the cranberries have popped and the syrup has thickened slightly - that should take about 5 min.
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 is still cold. The colder the better, so long as it isn't frozen.