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Whole Cranberry Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionFamily Get-together

Dietary Considerationvegetarian

Mealdinner

Moodfestive

Taste and Texturefruity, nutty, sweet

Type of Dishsauces

Ingredients

  • 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

Instructions

  1. 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.

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

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