Jellied Cranberry-Apricot Sauce - cooking recipe

Ingredients

1 c. orange juice
1 envelope unflavored gelatin
12 oz. fresh cranberries
1/2 c. port wine
1 c. dried apricots, diced
1/2 c. packed brown sugar
3/4 c. granulated sugar
3/4 c. pecans, chopped and toasted

Preparation

Sprinkle gelatin over 1/2 cup of the orange juice.
Set aside to soften.\tIn a medium saucepan, combine cranberries, wine, remaining 1/2 cup orange juice, apricots, and sugars.
Bring to a boil, stirring to dissolve sugars.\tSimmer 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.\tTo serve, dip bottom of the mold in hot water.
Invert onto a serving plate, tapping mold to release jelly.