More Thanksgiving dishes on the way. This time, it’s a classic: cranberry sauce. No perfectly round can-shaped slices of jellied cranberry-tasting sauce for us. We start with whole cranberries and dried apricots, add a bit of spices and lemon and that’s it. Faster than opening a can and pushing it out on a plate.
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Apricot Cranberry Sauce
12 ounces fresh or frozen cranberries
½ cup dried apricots
1 cup white sugar
1 cup water
zest and juice of 1 lemon (¼ cup)
¼ teaspoon ground cardamom
pinch kosher salt
In a medium saucepan over medium-high heat, combine all the ingredients except the cranberries. Bring contents to a low boil and add in the cranberries. Stir to combine. Bring everything back to a gentle simmer cooking for at least 10 minutes or until all the cranberries have popped and the sauce has thickened. Cool to room temperature then refrigerate for at least 2 hours or overnight. Bring back to room temperature to serve or gently heat over low flame.