Apricot-Ginger Cranberry Sauce
Submitted by bren
Tangy cranberry sauce brightened with dried apricots and fresh ginger, cooked until the berries pop for a Thanksgiving side with a twist.
YIELD
6 servingsPREP
25 minCOOK
20 minREADY
45 minThis cranberry sauce gets a fruity upgrade from dried apricots that soak in cranberry juice before simmering with fresh cranberries, sugar, and minced ginger.
The berries pop and burst as they cook, creating a thick, syrupy sauce with chewy bits of apricot throughout.
Serve it cold for the best flavor; the colder it gets, the better it tastes.
It keeps in the fridge for up to a week, making it perfect for make-ahead holiday prep.
Kitchen Tips
- Soak the apricots for the full 10 minutes to soften them before cooking
- Use fresh ginger root for the brightest, spiciest flavor
- Make this a few days ahead to let flavors meld in the refrigerator
Ingredients
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 friderater 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.
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