Jellied Cranberry-Apricot Sauce

• 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

1. Sprinkle gelatin over 1/2 cup of the orange juice.
2. Set aside to soften.tn a medium saucepan, combine cranberries, wine, remaining 1/2 cup orange juice, apricots, and sugars.
3. Bring to a boil, stirring to dissolve sugars.timmer 15 minutes.
4. Stir in gelatin mixture and simmer, stirring 5 minutes longer.
5. Stir in pecans.
6. Pour into a 4-cup mold sprayed lightly with vegetable oil. Smooth the top.
7. Refrigerate overnight or until firm.to serve, dip bottom of the mold in hot water.
8. Invert onto a serving plate, tapping mold to release jelly.

orange juice, unflavored gelatin, fresh cranberries, port wine, dried apricots, brown sugar, sugar, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126933 (may not work)