Source:

susanm

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

This was a hit at our Thanksgiving and a great holiday side to almost any meat.