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Ingredientes
- 14 x Dry apricots each cut into four slices
- 1/2 c. Cranberry juice
- 12 ounce Cranberries, fresh (or possibly frzn and thawed)
- 1/2 c. Plus 1 tbsp. sugar
- 1/2 tsp grated, fresh ginger (or possibly to taste)
Direcciones
- Soak the dry apricots in the cranberry juice in a medium saucepan for ten min. Add in the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat till the cranberries have popped and the syrup has thickened slightly - about 5 min. Let the sauce cold to room temperature, then chill it, covered. It can be stored in the fridge for up to a week. Transfer the sauce to a serving dish and serve while it's still cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 6 servings | |
| Calories 152 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 261mg | 7% |
| Total Carbs 38.65g | 10% |
| Dietary Fiber 4.1g | 14% |
| Sugars 32.63g | 22% |
| Protein 1.37g | 2% |
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