Jellied Cranberry-Apricot Sauce
Jellied Cranberry-Apricot Sauce is an moderately easy dinner. Made with 1 c. orange juice, 1 envelope unflavored gelatin, 12 oz. fresh cranberries, 1/2 c. port wine and 1 c. dried apricots, diced, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Sprinkle gelatin over 1/2 cup of the orange juice.
Set aside to soften. In a medium saucepan, combine cranberries, wine, remaining 1/2 cup orange juice, apricots, and sugars.
Bring to a boil, stirring to dissolve sugars. Simmer 15 minutes.
Stir in gelatin mixture and simmer, stirring 5 minutes longer.
Stir in pecans.
Pour into a 4-cup mold sprayed lightly with vegetable oil. Smooth the top.
Refrigerate overnight or until firm. To serve, dip bottom of the mold in hot water.
Invert onto a serving plate, tapping mold to release jelly.
π· Perfect Pairings
Complete your meal with these
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