On Line Cookbook

Jellied Cranberry-Apricot Sauce

Recipe Information


  • 1 cup (225 ml) orange juice
  • 1/4 oz (7 grm). envelope unflavored gelatin
  • 12 oz (336 grm). fresh cranberries
  • 1/2 cup (125 ml) port wine
  • 1 cup (225 ml) diced dried apricots
  • 1/2 cup (125 ml) packed brown sugar
  • 3/4 cup (175 ml) granulated sugar
  • 3/4 cup (175 ml) toasted, broken pecan pieces
  • Measure out 1/2 cup (125 ml) orange juice and sprinkle gelatin over the juice.
  • Set aside to soften.
  • In a medium saucepan, combine cranberries, port, remaining 1/2 cup (125 ml) orange juice, apricots and sugars.
  • Bring to a boil while stirring to dissolve sugars.
  • Simmer for 15 minutes.
  • Add gelatin mixture while stirring and simmer 5 minutes longer.
  • Stir in pecans.
  • Pour into a 4-cup mold or dish lightly sprayed with vegetable oil or cooking spray.
  • Smooth the top.
  • Refrigerate overnight or until firm.
  • If using a mold: to serve, dip the bottom of the mold in hot water.
  • Turn onto a serving plate, tapping mold to release jellied sauce.
This was a hit at our Thanksgiving and a great holiday side to almost any meat.