Tangerine Apricot Cranberry Sauce

Tangerine Apricot Cranberry Sauce
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Recipe for Tangerine Apricot Cranberry Sauce. Tangerines combine with apricots and cranberries to make a fabulous flavor medley to go with your Thanksgiving dinner.

Ingredients

  • 1 package (12 ounces) fresh cranberries
  • 1 cup chopped dried apricots
  • 1 1/2 tablespoons tangerine zest
  • 1 2/3 cups tangerine juice
  • 1 3/4 cups sugar
  • 1 teaspoon dried ginger

Directions

  1. Makes about 3 cups
  2. Stir all ingredients together in a saucepan over medium heat until the sugar dissolves. Cover pan and increase the heat. Boil until the cranberries "pop" (about 10 minutes), stirring occasionally. The mixture will thicken as it cools. Keep refrigerated. Can be made up to 4 days ahead of time.