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.

Southern Cranberry Sauce with Pecans, Dried Apricots and Bourbon

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    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

    • 2

      In a 9x13-inch baking pan, combine all the ingredients and mix we

    • 3

      Cover with foil and bake for 1 hour

    • 4

      Remove from the oven and the foil, allow to coo

    • 5

      Serve warm or at room temperature

    • 6

      (This can be made up to 3 days in advance

    • 7

      Store in refrigerator and bring to room temperature before serving.)

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