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Recipe Name: Apricot-ginger Cranberry Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
Ingredients
14 Dried apricots, each cut
into 3 strips
1/2 Cup(s) Cranberry juice
12 Ounce(s) Fresh, or thawed frozen
Cranberries
1/2 Cup(s) Plus 1 tbsp. sugar
1 Tablespoon(s) Minced, pared fresh ginger
Directions:
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 106
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 112.2mg
Carbohydrates: 27.4g
Fiber: 1.8g
Sugar: 24g
Protein: <1g


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