Cranberry Apricot Sauce … YUM!

I don’t know about you, but I am not a big cranberry fan.  It has to be coupled with something sweet … like, I really dig Cranberry Grape Juice.  And that’s about it.  Hahaa … I never liked the cranberry jelly that was always sitting on the Thanksgiving table like a jello mold of a tin can.  No bueno!

I went on the search for a deliciously sweet cranberry side dish.  And I found one about 3-4 years ago.  I copied the recipe & I’m sorry that I cannot credit it to the proper source, but I did make a few adjustments, so I’ll say it’s kind of sort of my adopted own.

Enjoy!

Cranberry Apricot Sauce
Serves: 6-8

Ingredients:
1 tbsp unsalted butter
2 tbsps finely grated fresh ginger (just use your microplane)
16 oz cranberries (fresh or frozen, I prefer fresh if possible)
2/3 – 1/2 C granulated white sugar
1 C fresh orange juice (I’ve used store-bought OJ & it’s fine to use, and FYI: 2 large navel oranges produce about 1 cup of fresh OJ)
½ C – 3/4 C Apricot Preserves / Jam

Method:
In a saucepan, over medium heat, melt the butter.  Add the ginger and cook, stirring for 2 minutes.  Stir in the cranberries, sugar, OJ & apricot preserves.  Cook, stirring occasionally, until the cranberries burst and the sauce thickens – about 20 minutes.  Transfer to a bowl and serve warm.

Make-Ahead Note: The sauce can be made up to 2 days in advance.  Cover and keep refrigerated until ready to re-heat.

Voila!  The house smells Dee-Lish!  And people rave about this dish.  Now, you can mix it up by using different preserves & juice – the sky is the limit with these cranberries.  Enjoy.

Note:  In my store, they sell 12 oz bags of cranberries, so I have to get two bags … I use 1/2 of the other one to put in the bottom of a vase & fill with white roses or mums … or any kind of holiday-type flower.  Very pretty & the cranberries last for a while.  

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