1 ingredients:
14 dried apricots, each cut into 3 str, ips
1/2 cup cranberry juice
12 oz fresh (or thawed frozen) cranberrie, s
1/2 cup plus 1 tbsp. sugar
1 tbsp minced, pared, fresh ginger
Directions
Soak the dried apricots in the cranberry juice in a medium
saucepan for ten minutes. Add the remaining ingredients and stir
them well. Cook, stirring occasionally, over medium heat until the
cranberries have popped and the syrup has thickened slightly - that
should take about 5 minutes. Let the sauce cool to room temperature,
then refrigerate it (covered) until it's *cold*. It can be stored in
the fridgipater for up to a week. Transfer the sauce to a serving
dish and serve while it's still cold. The colder the better, so long
as it isn't frozen.
Servings: 6 servings
Apricot-Ginger Cranberry Sauce Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Sauce
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into The time of the romans 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef recounts how the ancient Romans made use of a good variety of herbs and spices, including many that are still in use today for example basil, rue and dill. Moving on, we have a couple of books published in the 14th Century : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian curry that appears on menues today, but instead recipes for the types of meals on the tables of the upper classes of the time. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an explosion in books on cookery, some of which are kept safe in private collections. By the time we get to the twentieth century, cooking publications are starting to become popular as a result of higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Apricot Ginger Cranberry Sauce recipe.
