Can you believe it’s Thanksgiving week already? I know I can’t. Dare I ask how the menu planning is going? Well, in case you need a little inspiration, here’s an idea for you.
This deliciously different cranberry sauce has been a Thanksgiving tradition at my house ever since I learned the recipe during my Cooking Connection days.
Have a very happy and very tasty Thanksgiving everybody!
½ cup water
¾ cup sugar
¼ cup packed light brown sugar
12 ounces cranberries
1 cup diced dried apricots
3 tablespoons cider vinegar
1 teaspoon grated ginger
Combine the water, sugar, and brown sugar in a medium, heavy saucepan. Heat until the sugar dissolves. Add the cranberries, apricots, cider vinegar, and ginger. Bring to a boil and simmer, stirring occasionally, for 8 to 10 minutes, or until thickened and saucy.
Makes about 2 ½ cups, serving 10 to 12. Serve warm or at room temperature. Can be made a few days ahead of time and kept tightly sealed in the refrigerator.