Cranberry Apricot Sauce with Crystallized Ginger
Photo credit Olivia Wallace.
This sweet, tart and spicy cranberry sauce packs a surprising pungent punch from the crystallized ginger. Serve as a topping on Lemony Herbed Cauliflower Roast and/or as an accoutrement in your upcoming holiday feasts.
Cranberry Apricot Sauce with Crystallized Ginger
Serves 6 to 8
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
10 ounces frozen cranberries or 3 cups fresh
½ cup chopped dried apricots
½ teaspoon orange zest
½ cup freshly squeezed orange juice
½ cup water
¼ cup diced crystallized ginger
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
1 tablespoon maple syrup, or to taste, optional
¼ teaspoon crushed red pepper flakes, optional
Directions
1. Place cranberries in a small pot over medium high heat. Cook for 5 minutes, stirring frequently.
Add the remaining ingredients and cook for an additional 15 minutes, stirring frequently. All of the cranberries should be broken apart. Add small amounts of additional water to create desired consistency. Serve warm or at room temperature.