I love finding new ways to make cranberry sauce. A few weeks ago I picked up the Holiday Entertaining magazine by Cook’s Illustrated and saw this one. I was very excited to try it with the apricots and ginger.
At first the only thing that sorta freaked me out was that it called for cayenne pepper. Luckily, after trying it I didn’t have to worry. The cranberry sauce turned out really good, Cook’s Illustrated has never failed me. To grate the ginger use a microplane or the small holes in a box grater.
If you have never tried making cranberry sauce before, this is the one you must try. It’s very easy to put together and you can make it in advanced, which makes this even better.
Apricot-Ginger Cranberry Sauce:
- 1/2 cup water
- 1/4 cup dried apricots, chopped fine
- 1/4 sugar
- 1/4 tsp table salt
- 1/8 tsp cayenne pepper
- 1 1/2 Cups apricot preserves (I used sugar free)
- 1 12oz bag cranberries, picked through for stems
- 1 tsp grated fresh ginger
- Bring water, apricots, sugar, salt, cayenne, and apricot preserves to boil in a large saucepan over medium heat.
- Add cranberries, reduce heat to medium-low, and simmer mixture until slightly thickened and two-thirds of berries have popped open, about 5 minutes.
- Add ginger and stir mixture to combine before transferring to serving bowl and cooling completely. Serve.
Source: Holiday Entertaining by Cook’s Illustrated