Cranberry Apricot Sauce Recipes

APRICOT-APPLE CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the first 7 ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in lemon and orange zests. Transfer to a bowl; refrigerate until chilled.

CRANBERRY SAUCE WITH APRICOTS, RAISINS, AND ORANGE

Steps:

• In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold.

CRANBERRY-APRICOT SAUCE

Steps:

• Over medium-high heat combine all ingredients; cook until cranberries have popped, 10 minutes.
• Cool and serve at room temperature.
• Yields 1/4 cup servings.

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.

CRANBERRY APRICOT SAUCE

Steps:

• In a large saucepan, bring all ingredients to a boil over med heat, stirring frequently.
• Cook, stirring occasionally, until cranberries start to pop and the mixture thickens, about 10 minutes; let cool.

CRANBERRY APRICOT SAUCE

Steps:

• Add cranberries, cinnamon, allspice, sugar, and apple juice to pot and bring to a boil, stirring occasionally. Turn down to a simmer and add preserves and let simmer until it's the desired consistency. It took about 8-10 minutes. Remove from stove and let cool.

APRICOT AND CRANBERRY JELLY

Steps:

• Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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.

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.

CRANBERRY SAUCE WITH APRICOTS, RAISINS AND ORANGE

Steps:

• In a large saucepan over medium heat, mix the orange juice, water, cranberries, apricots, raisins, and orange zest.
• Bring to a boil, and cook 10 minutes, or until cranberries have burst.
• Add Splenda (1/2 cup plus 1 Tablespoon) and fold in chopped orange segments.
• Remove from heat, and chill at least 8 hours, or overnight.
• Serve cold.