Cranberry-Apricot Sauce

Southern Living
Cranberry-Apricot SauceRecipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Makes about 3 cups


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1 cup sugar
1/2 cup fresh orange juice
1 tablespoon red wine vinegar
2 (1/4-inch-thick) fresh ginger slices
1 (3-inch) cinnamon stick
4 cups fresh or frozen cranberries
1/2 cup chopped dried apricots


Hands-on: 20 Minutes
Total: 9 Hours

1. Bring first 5 ingredients to a boil in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Stir in cranberries and apricots, and return to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 10 to 15 minutes or until berries begin to split and mixture begins to thicken.

2. Remove from heat; cool 30 minutes. Discard cinnamon and ginger. Pour into a 3-cup mold; cover and chill 8 hours or until set.

Created date

October 2012