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Citrus-Apricot Cranberry Sauce
Ingredients:

1 lemon
1/2 c. chopped dried apricots
1/2 c. orange juice
1/2 c. sugar
1/2 c. water
2 whole star anise
Pepper
1 bag cranberries (3 cups)

Instruction:

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 teaspoon freshly ground black pepper. Heat to boiling on medium-high, stirring occasionally. To saucepan, 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 like.Nutritional information is based on a 1/4-cup serving.

Source: www.delish.com