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.
Cranberry Apricot Sauce
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
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.