A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Apricot-Ginger Cranberry Sauce
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- #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.
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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.