Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This easy-to-prepare sauce holds up well in the refrigerator up to 5 days.
Ingredients[]
- 2 cups chopped dried apples
- 1 cup chopped dried apricots
- 1 cup sweetened dried cranberries
- 2 cups cranberry juice cocktail
- 2/3 cup sugar
- 1/2 cup white wine vinegar
- 1 (8-ounce) package fresh cranberries
- 1 tablespoon grated lemon rind
Directions[]
- Combine first 7 ingredients in a large saucepan; bring to a boil.
- Cover, reduce heat, and simmer 25 minutes.
- Add rind, and simmer 2 minutes.
- Cover and chill.
Yield: 4 cups (serving size: 1/4 cup)