Warm Apricot-Cranberry Sauce

Warm Apricot-Cranberry Sauce Recipe
Photo: Mikkel Vang

Recipe from


Ingredients

1 tablespoon unsalted butter
2 tablespoons finely grated ginger
16 ounces cranberries (fresh or frozen)
2/3 cup sugar
1 cup fresh orange juice
1/2 cup apricot preserves

Preparation

In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Stir in the cranberries, sugar, orange juice, and preserves. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. Transfer to a bowl and serve warm.

Make-Ahead Note: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.

Note:

Kate Merker,

November 2007
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