|I can't wait to eat these again!|
So here ya go!
Cranberry Apricot Relish
1 (12 oz.) package fresh or frozen cranberries, about 3 cups
¾ cup water
¾ cup sugar (or to taste) or mild clover honey (I recommend honey)
¼ cup finely chopped fresh ginger
1 teaspoon ground cinnamon
1 cup dried apricots, quartered or coarsely chopped
¼ cup dark Bacardi rum
Pick over the cranberries, discarding shriveled berries and stems. Rinse well and drain. Combine the water, sugar, ginger and cinnamon or allspice in a medium-size saucepan. Place the pan on the heat and bring to a boil. Cook over high heat for about 5 minutes, or just until the syrup thickens and the ginger is tender. Stir in the cranberries and the apricots and cook, stirring, until the berries begin to pop. Immediately reduce heat to low, add the rum, and simmer the sauce about 5 minutes, stirring occasionally, or until most of the berries have popped but the fruit is still firm and has texture. Don't cook the sauce into a mush.
Remove the sauce from the heat and cool to room temperature. Keeps at least two weeks in airtight containers, preferably glass jars.
Serve at room temperature.
According to the paper, here's the goodness breakdown per ¼ cup serving:
Fat: 0 g
Saturated fat: 0g
Calcium: 12 mg
Dietary fiber: 2g
Carbohydrates: wait for it..... wait for it..... 24 g (no wonder I love this stuff!)