Apricot-Ginger Cranberry Sauce
From Cook's Country
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.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists