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Cranberry-Apricot Stuffing

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  Dried apricots 1 Cup (16 tbs), cut up
  Water 1 1⁄4 Cup (20 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Cranberries 1 Cup (16 tbs)
  Pork sausage 1⁄2 Pound
  Onion 1 Medium, chopped
  Corn bread crumbs 2 Cup (32 tbs)
  Salt To Taste

Combine apricots with 1 cup of the water in a small bowl and let stand 15 minutes or longer.
Combine the remaining 1/4 cup water with sugar in a small saucepan and bring to a boil, stirring to dissolve sugar, add cranberries to syrup; boil 2 minutes.
Remove from heat and let cranberries cool in syrup.
Brown sausage with onion, breaking up sausage with a fork.
Drain drippings, leaving 4 tablespoons in the pan.
Drain cranberries and apricots, reserving liquid from apricots; add fruit and corn bread crumbs to sausage.
Toss to mix well and season to taste with salt, pepper and sage.

Recipe Summary

Fruit Dessert

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