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Southern Cranberry Sauce with Pecans, Dried Apricots and Bourbon
This is an old-fashioned recipe for cranberry sauce, not relish. The difference is that cranberry sauce is cooked, so is usually a bit thinner and sweeter. A relish is most often not cooked and acts more like a condiment than a sauce. This recipe has a bit of tang, with a nice punch from the bourbon. And don't worry -- all the alcohol is cooked out so the kids can enjoy this as well; or, you can just leave out the bourbon. You can make this recipe up to three days in advance.
Ingredients
| 3 cups fresh or frozen cranberries | 1/2 cup orange juice | |
| 3 cups brown sugar | 1/2 cup bourbon | |
| 1 teaspoon ground cinnamon | 1/2 cup chopped pecans | |
| 1/4 cup dried apricots, chopped |
directions
Total:
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1
Preheat the oven to 350 degrees F
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In a 9x13-inch baking pan, combine all the ingredients and mix we
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3
Cover with foil and bake for 1 hour
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4
Remove from the oven and the foil, allow to coo
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Serve warm or at room temperature
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(This can be made up to 3 days in advance
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Store in refrigerator and bring to room temperature before serving.)
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