Saturday, January 9, 2010

Cranberry and Apricot Sauce

So want a wintery sauce that goes great with chicken and pork? Try this one... Cranberry and Apricot Sauce. I have found that is easy and very versatile. Also great for all those individuals who still crave a tasty turkey meal. ENJOY!

Cranberry and Apricot Sauce


2 cup fresh or frozen cranberries

2 Tbs of apricot jelly or marmalade

3/4 cup sugar, or more as needed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

2 cup of chicken stalk

salt and pepper as needed

slurry (cornstarch and water)


In a small saucepan combine cranberries, apricot jelly, chicken stalk, sugar, cinnamon and cardamom. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. Cook, stirring, until sauce thickens. Taste and add more sugar, if necessary. Use blender or hand blender, to combine all ingredients. Use slurry to thicken if necessary Cool. Serve at room temperature.

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