Apricot-Ginger Cranberry Sauce

1. 1

   Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes.

2. 2

   Add the remaining ingredients and stir them well.

3. 3

   Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that should take about 5 minutes.

4. 4

   Let the sauce cool to room temperature, then refrigerate it (covered) until it's cold.

5. 5

   It can be stored in the friderater for up to a week.

6. 6

   Transfer the sauce to a serving dish and serve while it's still cold.

7. 7

   The colder the better, so long as it isn't frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.