Ingredients for Apricot Cranberry Sauce Beats Canned Cranberry Sauce By Far
- 1 cup water
- 1 cup granulated sugar
- Fresh Cranberries
- Dried Apricot
- Orange, Zest Of
How to Make Apricot Cranberry Sauce Beats Canned Cranberry Sauce By Far
- Combine 1 cup of water and 1 cup of granulated sugar in a medium saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, stirring occasionally, until sugar dissolves completely.
- Add 12 ounces fresh cranberries and 1 cup chopped dried apricots to the saucepan.
- Reduce heat to low, cover, and simmer for 6-8 minutes, or until the cranberry skins have mostly burst and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Remove from heat and stir in 1 tablespoon of orange zest. Let cool completely before serving. The sauce will thicken further as it cools.
- Refrigerate for at least 2 hours to allow flavors to meld and the sauce to reach its ideal consistency. Serve chilled.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
161g
Fat
0g
Carbs
14g
