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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Cranberry-Apricot Sauce

Southern Living NOVEMBER 2012

  • Yield: Makes about 3 cups
  • Hands-on:20 Minutes
  • Total:9 Hours

Ingredients

  • 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

Preparation

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.

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Cranberry-Apricot Sauce recipe

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