Apricot-Ginger Cranberry Sauce

Directions

1. 1

   INGREDIENTS: 14 Dried apricots, each cut -into 3 strips 1/2 c Cranberry juice 12 oz Fresh (or thawed frozen) -cranberries 1/2 c Plus 1 tbsp

2. 2

   sugar 1 tb Minced, pared, fresh ginger Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes

3. 3

   Add the remaining ingredients and stir them well

4. 4

   Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that should take abou

5. 5

   Let the sauce cool to room temperature, then refrigerate it (covered) until it's *cold*

6. 6

   It can be stored in the fridgipater for up to a week

7. 7

   Transfer the sauce to a serving dish and serve while it's still cold

8. 8

   The colder the better, so long as it isn't frozen.