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Apricot-Ginger Cranberry Sauce

fruits, holidays, sauces, side dishes

1 ingredients:
14 dried apricots, each cut into 3 str; ips
1/2 cup cranberry juice
12 oz fresh (or thawed frozen) cranberrie; s
1/2 cup plus 1 tbsp. sugar
1 tablespoon minced, pared, fresh ginger

Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes. Add the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that should take about 5 minutes. Let the sauce cool to room temperature, then refrigerate it (covered) until it's *cold*. It can be stored in the fridgipater for up to a week. Transfer the sauce to a serving dish and serve while it's still cold. The colder the better, so long as it isn't frozen.

Yield: 6 servings

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