Another item on the Thanksgiving table this year was this Cranberry Apricot Sauce.
I first made it in 2011 for the first family Thanksgiving dinner we hosted at our house. I loved it even though I don’t eat turkey, or cranberry sauce really. Growing up we slid the cranberry sauce out of a can and it was some of the most coveted “helping” that we could do! I never ate it though…
This sauce has a nice, tart flavor and is sweet and thick, like jam. This year I made a different cranberry sauce first, but it turned out very vinegary and way too savory, so I scrapped it and went back to this recipe.
I’ve been enjoying it with cream cheese on toast or bagels for breakfast lately… I love a multi-tasking recipe. 🙂
Cranberry Apricot Sauce
Yield: About 4 cups
4 cups fresh or frozen cranberries
3/4 cup dried apricots, cut into small pieces
1 cup apricot nectar
1/2 cup granulated sugar
1/2 cup honey
1 cinnamon stick
1/2 tsp. grated orange zest
1. Combine all ingredients in a large saucepan and bring to a boil over medium-high heat, stirring frequently.
2. Reduce heat to low and partially cover saucepan.
3. Cook until cranberries pop and the mixture thickens, 10 to 15 minutes.
4. Remove from heat and let cool completely. Chill until ready to serve. Bring to room temperature before serving. (It seems fine to serve chilled too!)