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
Academics have tracked the existance of recipes way back into the distant past, in fact as far as the ancient Egyptians, and potentially, even further back. In practice though, mostly, these ancient cook books were just basic pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. He describes how the meals were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the early Romans used a wide range of spices and herbs, including some familiar names such as basil, fennel and parsley. As our culinary historical trip moves on a few more years there are two books which date from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the curry that is popular today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. In the fifteenth century, the Crusaders brought back many new spices and herbs from middle-east cuisine, including spices like parsley and basil. The introduction of these new tastes caused an eruption in publications on food, many of which still exist in academic collections. By the arrival of the 1900s, recipe books are starting to become popular mostly due to higher levels of literacy, people having increased spare time and disposable income. Like it or not, the introduction of television brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Apricot Ginger Cranberry Sauce recipe.
