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 Whole Cranberry Sauce Default

Photo by: Joseph De Leo
Comments: 0


A preference for cooked cranberry sauce or raw cranberry relish seems to have more to do with family traditions than taste. For those reared in the “cooked” mode, this version laced with port and crunchy toasted pecan halves is bound to please.

Yield: Makes about 4 cups


  • 1 pound fresh cranberries
  • ½ cup port
  • ½ cup fresh orange juice
  • 1 cup diced dried apricots
  • ½ cup (packed) light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup pecan halves, lightly toasted


Place the cranberries, port, orange juice, apricots, and sugars in a saucepan. Cook the mixture over medium heat, stirring occasionally, until the cranberries are cooked and the sauce is thick, 25 to 30 minutes. Remove from the heat, cool, and stir in the pecan halves.

Store covered in the refrigerator. The mixture will keep for several weeks and is best brought to room temperature before serving.

© 1990 Sarah Leah Chase

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

142kcal (7%)
4mg (0%)
3g (5%)
0g (1%)
0mg (0%)
16mcg RAE (1%)
8mg (13%)
17mg (2%)
0mg (3%)

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