Apricot Ginger Cranberry Sauce Recipes

APRICOT-GINGER CRANBERRY SAUCE

Steps:

• Bring water, apricots, sugar, salt, cayenne, and apricot preserves to boil in large saucepan over medium heat. Add cranberries and simmer until slightly thickened and two-thirds of berries have popped open, about 5 minutes. Stir in ginger, transfer to serving bowl, and cool completely.

GINGER CRANBERRY SAUCE

Steps:

• 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
• 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.

APRICOT-GINGER SAUCE

Steps:

• Combine the water and sugar in a medium saucepan; stir well. Bring to a boil over medium heat. Add the chopped dried apricots and ginger.
• Reduce the heat and simmer, uncovered, for 15 minutes. Stir in the brandy, and simmer for 2 minutes.
• Serve warm over pork or ham, or chill and serve over ice cream. You can also use a hand held blender to make it smoother if you prefer.

APRICOT CRANBERRY SAUCE

Steps:

• In 2 qt.
• saucepan soak apricots in cranberry juice for 10 minutes.
• Add cranberries, sugar, and ginger; heat to boiling.
• Reduce heat and cook uncovered 10 minutes, stirring occasionally.
• Cover and refrigerate till well chilled.

APRICOT CRANBERRY SAUCE

Steps:

• 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. NOTE: The sauce can be made up to 2 days in advance. Cover and keep refrigerated until ready to reheat.

GINGER CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.