Holiday & Seasonal Recipes : Cranberries Last Updated: Feb 10th, 2008 - 09:06:49 Cranberry-Apricot Sauce By Sandra Woodruff  Printer friendly page Yield: 13 servings 1-pound can apricots in juice or light syrup, undrained (or substitute canned peaches or pears) 1/2 cup light brown sugar 1/4 cup Splenda 1/4 teaspoon ground ginger 12 ounces (3 cups) fresh or frozen cranberries 1. Place the apricots and their juice in a blender, and blend until coarsely chopped. 2. Combine the apricots, brown sugar, Splenda, and ginger in a 2 1/2-quart pot, and stir to mix. Place over medium-high heat and bring to a boil. 3. Add the cranberries to the pot and stir to mix. Reduce the heat to medium, and boil gently, with the cover on the pot slightly ajar for 7 to 10 minutes or until the cranberry skins pop open and the mixture is thick. Stir occasionally to prevent the mixture from boiling over. 4. Allow the mixture to cool to room temperature. Cover and refrigerate for several hours or overnight before serving. Nutritional Facts (per 1/4-cup serving) Calories: 59 Carbohydrates: 15 g Fiber: 1.6 g Fat: 0 g Sat. Fat: 0 g Cholesterol: 0 mg Protein: 0.3 g Sodium: 4 mg Calcium: 10 mg Diabetic exchanges: 1 carbohydrate © Copyright 2005 by eatsmarttoday.com Top of Page