Spirited Cranberry Apricot Sauce

“This recipe is from Cooking Light. I make it every year for the holidays, plus extra to freeze for serving later with roasted chicken. I've given the directions as in the original recipe; however, to save time I let the apricots stand about 30 minutes rather than 8 hours. I just throw it all in the pot and cook, then refrigerate the sauce overnight. I like it because it's not too sweet and since my children love to eat it, I use orange juice rather than sherry.”
READY IN:
20mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine apricots and sherry (or orange juice) in a small bowl; cover and let stand 8 hours.
  2. Combine water and sugar in a medium saucepan; bring to a boil.
  3. Add apricot mixture, honey and cranberries.
  4. Cook over medium heat 8 minutes or until slightly thick.
  5. Spoon mixture into a bowl; cover and chill.

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