1 ingredients:
14 dried apricots, each cut into 3 str, ips
1/2 cup cranberry juice
12 oz fresh (or thawed frozen) cranberrie, s
1/2 cup plus 1 tbsp. sugar
1 tbsp minced, pared, fresh ginger
A Recipe for
Apricot-Ginger Cranberry Sauce
An empty belly is the best cook. |
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This Recipe for Apricot-Ginger Cranberry Sauce is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Apricot-Ginger Cranberry Sauce from the recipe cookbook of Recipes-to-go (Fruit)
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
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Most turkeys taste better the day after; my mother's tasted better the day before. |
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Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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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 fridgipater 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.
Serves: 6
Apricot-Ginger Cranberry Sauce Recipe brought to you by Recipes To-Go