Cranberry Sauce

There’s more to cranberries than Thanksgiving; these saucy sweet red berries are good year round in salads, scones and spritzers to name a few other ideas.   According to a poll conducted by Food Network magazine – 54% prefer canned and jellied cranberry sauce and 46% prefer the whole-berry kind.  I like the fresh, whole-berry kind, what’s your favorite?

Nicole’s Cranberry Dip (aka Cranberry Dip from Allrecipes.com)

1 12 ounce package fresh cranberries

1 cup white sugar

1 cup apricot jam

1 cup chopped pecans

1 8 ounce package cream cheese

Preheat oven to 350 degrees.  Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries.  Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.  Remove from oven and stir in the apricot jam and pecans.  Refrigerate overnight to blend the flavors.  To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish.  Serve with buttery round crackers or small pretzels.

Bon appetit!

Terry

 

 

 

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