Monday, December 23, 2013

Cranberry Sauce

We got this from the Parade Magazine.  It is by Dorie Greenspan and has become a staple during Thanksgiving and Christmas in our home.  The hubby likes making and eating them.


2 bags (12 oz. each) fresh cranberries
1 cup orange juice
1 cup apricot jam
3/4 cup sugar
1/2 tsp. ginger
1/4 lb. dried apricots, finely diced

The hubby personalized this recipe with a sprinkle of ground cloves, cinnamon and cardamom


Stir all the ingredients together in a large, heavy pot and bring to a boil.  Reduce the heat to medium

and cook, stirring, until the berries pop and the sauce starts to thinkened.  It will thicken much more as it cools about 8 minutes. 
Cool to room temperature, cover and chill.

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