I crafted this Cranberry Apricot Sauce for both Thanksgiving and Christmas – not only was it a fabulous condiment alongside our traditional turkey dinner – but also delicious served with cheeses and used as a relish on sandwiches.
CRANBERRY APRICOT SAUCE
1 cup sugar
1/2 cup fresh orange juice
1 tablespoon red wine vinegar
2 (1/4-inch-thick) fresh ginger slices
1 (3-inch) cinnamon stick
4 cups fresh cranberries
1/2 cup chopped dried apricots
Bring sugar, orange juice, red wine vinegar, ginger and the cinnamon stick to a boil in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Stir in cranberries and apricots, and return to a boil. Reduce heat to medium-low, simmer, stirring occasionally, 10 to 15 minutes or until berries begin to split and mixture begins to thicken.
Remove from heat, cool 30 minutes. Discard cinnamon and ginger. Pour into a serving bowl, cover and chill 8 hours or until set.
Recipe adapted from Southern Living, November 2012