Wednesday, November 24, 2010

Apricot Cranberry sauce with Ginger

Once upon a Thanksgiving, I recall a loaf of reddish stuff, some say it was cranberry sauce, but I'm not so sure. It came from a can. And it was sliced precisely on the lines imprinted from said can. Yummy? Not exactly. I couldn't bring myself to eat that high fructose jelly loaf. Other than stringing them together for a Christmas tree garland or using them to decorate filling a pretty dish and nestling a candle inside, I wasn't so gaga over these little red treats......that is........until now!

I never realized the essential characteristics these berries possess. Although they contain their fair share of pucker power due to their tart taste, they have incredible nutrients and antioxidant quality.

Here's one sauce you definitely won't want to miss out on. It reminds me of Cherry Pie sweet and delicious. This fabulous Apricot Cranberry Sauce can be stored for about 2 weeks and it's so easy....done in 20 minutes.
1 bag of fresh cranberries (about 3/4 of a pound)
1 can (15 oz) of apricot halves
3/4 cup of sugar or sugar substitute
2 tsp minced fresh ginger

Drain apricots (save the syrup). Add enough water to the syrup to make 1 cup. Chop apricots and set aside.Place syrup, cranberries, sugar and ginger in a medium saucepan and bring to boil. Reduce heat and simmer (uncovered) for 15 minutes until most of the cranberries have burst.

Remove from heat; stir in chopped apricots. Allow to cool for 5 minutes, then refrigerate in a covered dish.

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