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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. sugar
1 tb 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.
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