Cranberry Sauce with Apricots, Raisins and Orange - Giangi's Kitchen

Recipes: Vegetables

Giangi Kitchen Giangi

Cranberry Sauce with Apricots, Raisins and Orange

Published on November 14, 2016 | Vegetables

Introduction

Every year I ask myself the same question: should I prepare the same side dishes as last year and keep everyone happy or should I be brave enough to shake things up a bit and create new recipes that hopefully  will become our new favorites? I am getting already resistance from my family and decided to prepare a few dishes early on, as a taste test to see how they are received. Thus far the new vegetables side dishes are the only one that everyone is open to embrace.


As our Thanksgiving is nearing, my mind is already at work on bringing colorful and delicious dishes to our Thanksgiving table and complimenting our Chestnut stuffed Turkey.  I love to have a colorful table and making a romantic setting with lots of small candles intertwining with low bouquets of flower right in the center of the table. My serving dishes are very neutral as I do not want to take away from the food, but focusing on the food itself.

I would like to share with you a few of our favorite side dishes that may spark your taste buds, and hopefully they will become your new Thanksgiving side dishes favorite in your home.

servings: makes about 4 1/2 cups prep time: 5 cook time: 10

Ingredients

Amount Item Add to Grocery List
4 cups (about 1 1/3 12-ounces package cranberries
1 cup chopped dried apricots
1 cup golden raisins
1 cup water
1 cup orange juice
1 tablespoon grated orange peel

Preparation Instructions

  1. Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat, cover and boil cranberries pop, stirring occasionally, about 8 minutes. Transfer the mixture to a bowl, Cover and refrigerate until cold (mixture will thickens as it cools)

  2. Can be made 4 days ahead. Keep chilled.

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