Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apricot-Ginger Cranberry Sauce
- add review
- #28090
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
14 dried apricots, each cut into 3 strips
1/2 cup cranberry juice
12 ounces fresh (or thawed frozen) cranberries
1/2 cup sugar, plus
1 tablespoon sugar
1 tablespoon minced, pared, fresh ginger
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.
added by
recipeway
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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
see more cranberry sauce recipes
reviews & comments
November 24, 2014
I have been making this for several years and it is always a hit! Really easy to make!
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.
December 18, 2012
I love this! I have made it several times and its always a hit.