Citrus-Apricot Cranberry Sauce
"From Good Housekeeping. I made 3 batches at once and canned 2 in a water bath for 15 minutes. I would imagine it could also be frozen."
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
3 cups
- Serves:
- 12
ingredients
- 1 lemon
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup orange juice
- 1⁄2 cup sugar
- 1⁄2 cup water
- 2 whole star anise
- pepper
- 12 ounces cranberries, washed and picked over
directions
- With vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice.
- In 2 to 3 quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 tsp freshly ground black pepper. Heat to boiling on medium-high, stirring occasionally.
- Add cranberries and lemon peel. Return to boiling. Reduce heat to medium; simmer 3 to 4 minutes or until half of cranberries pop and mixture thickens. let cranberry sauce cool before serving, or cover and refrigerate up to 4 days. Discard star anise and lemon peel before serving, if you wish.
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RECIPE SUBMITTED BY
<p>I love to cook, bake and eat. Sometimes I'm more in the mood to cook than to eat (or clean up the mess!) I love to think of new ways to cook everyday foods and spice things up. I love to try new foods, I'll try most anything once. </p>
