Apricots are rich in Potassium, and very good for our daily intake of Potassium. I love this sauce, I use this at Thanksgiving time a lot. And all year round great for dipping and over a lot of meats. ENJOY!
Makes 22 ounces
Servings 22
Active Time: 5 minutes
Total Time: 20 minutes
Ingredients
1 can (15.25 oz) apricot halves
1 bag (12 oz) fresh cranberries
3/4 cup sugar
2 tsp minced fresh ginger
Preparation
1. Drain apricots, reserving syrup. Add water to syrup to make 1 cup. Coarsely chop apricots; set aside.
2. Place syrup, cranberries, sugar and ginger in medium saucepan and bring to boil. Reduce heat and simmer, uncovered, 15 to 20 minutes until most of the cranberries have burst.
3. Remove from heat; stir in apricots. Cool slightly, then refrigerate, covered.
Planning Tip: Can be made up to 2 weeks ahead.
94 Calories Amount Per Serving
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