Cranberry Sauce - cooking recipe

Ingredients

4 c. cranberries (about 1 1/3 of 12 oz. pkg.)
2 c. sugar (start with 1/2 to 2/3 c.)
1 c. chopped dried apricots
1 c. golden raisins
1 c. water
1 c. orange juice
1 Tbsp. grated orange peel
1/2 c. chopped pecans

Preparation

Combine all ingredients in heavy large saucepan.
Stir over medium heat until sugar dissolves.
Increase heat; cover and boil until cranberries pop, stirring occasionally, about 8 minutes. Transfer mixture to bowl; stir in pecans.
Cover and refrigerate until cold (mixture will thicken as it cools).
Can be made 4 days ahead.
Keep chilled.