Jellied Cranberry-Apricot Sauce

1. 1

   Measure out 1/2 cup (125 ml) orange juice and sprinkle gelatin over the juice.

2. 2

   Set aside to soften.

3. 3

   In a medium saucepan, combine cranberries, port, remaining 1/2 cup (125 ml) orange juice, apricots and sugars.

4. 4

   Bring to a boil while stirring to dissolve sugars.

5. 5

   Simmer for 15 minutes.

6. 6

   Add gelatin mixture while stirring and simmer 5 minutes longer.

7. 7

   Stir in pecans.

8. 8

   Pour into a 4-cup mold or dish lightly sprayed with vegetable oil or cooking spray.

9. 9

   Smooth the top.

10. 10

    Refrigerate overnight or until firm.

11. 11

    If using a mold: to serve, dip the bottom of the mold in hot water.

12. 12

    Turn onto a serving plate, tapping mold to release jellied sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.