Apricot-Ginger Cranberry Sauce Recipe

directions

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 refrigerator 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.

nutrition data

152 calories, 0 grams fat, 39 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.

reviews & comments

Cheryl K REVIEW:
November 24, 2014

I have been making this for several years and it is always a hit! Really easy to make!
rlowe REVIEW:
October 22, 2013

I was back home in Alberta for Thanksgiving (Canadian) and made this instead of more typical cranberry sauces. The apricots and ginger added colour and unique flavour. It was a real hit with my family and I'd make it again.
cheryl k REVIEW:
December 18, 2012

I love this! I have made it several times and its always a hit.

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