As our Thanksgiving is nearing, my mind is already at work on bringing colorful and delicious dishes to our Thanksgiving table.
Our Chestnut stuffed Turkey will again take center stage this year. However, the side dishes are as important as the turkey itself.
This is the simplest recipe yet so full of flavor. A perfect complement to your turkey. The pairing of the sweetness of the apricots and raising with the bitter bite of the cranberries just burst into your mouth and you cannot get enough.
Ready in less than 20 minutes, it will store well in your refrigerator for a couple of months. Think of all the fantastic sandwiches that you can make with it after the holidays.
Make a couple of days before Thanksgiving as into only it has to be cooled to bind well together, it stores well too.
Suggestions for the leftovers (if you have some)
- I love to warm up the cranberry sauce and pour it over vanilla ice cream. A bit different but so yummy.
- Try it as a jam in the morning with your English muffin or Sourdough bread.
- Turkey slices or ham, Swiss cheese, Cranberry sauce in a warm croissant. Spread some mustard and mayo and you have a fantastic lunch.
Cranberry Sauce with Apricots, Raisins, and Orange
- 15 mins total
- 5 mins prep
- 10 mins cook
- serves 4 cups
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
2 cups sugar
Combine all ingredients in a 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 thicken as it cools)
Can be made 4 days ahead. Keep chilled.
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