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Cranberry and Blenheim Apricot Sauce





Yields
Serves 10 to 12 (serving size: 2 tbsp.)



Total Time
30 mins

There will be nothing easier to make on your Thanksgiving menu than homemade cranberry sauce. Keep it simple and very basic or spice it up with dried fruit, juice, citrus zest, and/or spices.

su-Cranberry and Blenheim Apricot Sauce Image




Photo: Romulo Yanes; Styling: Claire Spollen

 1 pound fresh or frozen cranberries
 4 ounces dried Blenheim apricots*, coarsely chopped
  About 3/4 cups sugar
 6 juniper berries, crushed*
 6 whole allspice berries, crushed*
 1 bay leaf
  About 1/2 tsp. kosher salt
 1/4 teaspoon ground cloves
  Zest and juice of 1 large orange
Step 1
1

Put all ingredients with 1/2 cup water in a medium saucepan. Simmer over low heat, stirring often, until most of the cranberries have popped, 10 to 15 minutes. Add sugar and salt to taste.

Step 2
2

Make ahead: Up to 1 week, chilled.

Step 3
3

*Dried Blenheim apricots can be ordered from brfarms.com. Crush juniper and allspice berries with the bottom of a thick water glass or a small saucepan.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 96Calories from Fat 0.8
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 66mg3%
Total Carbohydrate 24g8%

Dietary Fiber 2.5g10%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.