Apricot Cranberry Sauce
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons ginger (finely grated)
- 16 ounces cranberries (fresh or frozen)
- 2⁄3 cup sugar
- 1 cup fresh orange juice
- 1⁄2 cup apricot preserves
directions
- In a saucepan, over medium heat, melt the butter.
- Add the ginger and cook, stirring, for 2 minutes.
- Stir in the cranberries, sugar, orange juice, and preserves.
- Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes.
- Transfer to a bowl and serve warm. NOTE: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.
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RECIPE SUBMITTED BY
Happily married cooking-dabbler couple who both love learning about Mediterranean/Asian foods.
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<br>He is an engineer, enjoys figuring out the science behind the food, but also is a whiz at improvising and cooking by intuition.
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<br>She is a web project manager, loves fresh salads and raw veggies, has an incurable sweet tooth, and is currently recovering from Atkins-fever.