Whole Cranberry Sauce

1. 1

   Place the cranberries, port, orange juice, apricots, and sugars in a saucepan.

2. 2

   Cook the mixture over medium heat, stirring occasionally, until the cranberries are cooked and the sauce is thick, 25 to 30 minutes.

3. 3

   Remove from the heat, cool, and stir in the pecan halves.

4. 4

   Store covered in the refrigerator.

5. 5

   The mixture will keep for several weeks and is best brought to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.