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
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This Recipe for Apricot-Ginger Cranberry Sauce is one of thousands in the Recipes-to-go Fruit Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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My favorite animal is steak. |
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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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This is a recipe for Apricot-Ginger Cranberry Sauce from the recipe cookbook of Recipes-to-go (Fruit)
sing Sage: |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Food Tip |
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