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Apricot-Ginger Cranberry Sauce

From

October/November 2007

Apricot-Ginger Cranberry Sauce

We thought the standard back-of-the-bag cranberry sauce recipe needed some jazzing up, so we tried adding powdered ginger and apricot preserves to our cooked cranberries. While the flavors of this cranberry sauce recipe were indeed promising, the texture was a runny, sugary mess. To correct the loose texture, we cooked the preserves, berries, sugar, and water down until the mixture thickened. Chopped dried apricots improved both the taste and the texture of the sauce, while grated ginger—stirred in at the end of cooking—gave our Apricot-Ginger Cranberry Sauce a clean and spicy bite. A shot of cayenne pepper rounded out the heat.

Makes 3 cups

Frozen cranberries may be used instead of fresh.

Ingredients

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