Citrus-Apricot Cranberry Sauce – a delicious recipe with lemon, apricots, orange juice, sugar, water, star anise. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
With vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice.
2
In 2- to 3-quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 teaspoon freshly ground black pepper.
3
Heat to boiling on medium-high, stirring occasionally.
4
To saucepan, add cranberries and lemon peel.
5
Return to boiling.
6
Reduce heat to medium; simmer 3 to 4 minutes or until half of cranberries pop and mixture thickens.
7
Let cranberry sauce cool before serving, or cover and refrigerate up to 4 days.
8
Discard star anise and lemon peel before serving, if you like.Nutritional information is based on a 1/4-cup serving.
137
kcal
Calories
36
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lemon, 1/2 c. chopped dried apricots, 1/2 c. orange juice, 1/2 c. sugar, and more.
Yes, Citrus-Apricot Cranberry Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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