Jellied Cranberry-Apricot Sauce

• 1 cup (225 ml) orange juice
• 1/4 oz (7 grm). envelope unflavored gelatin
• 12 oz (336 grm). fresh cranberries
• 1/2 cup (125 ml) port wine
• 1 cup (225 ml) diced dried apricots
• 1/2 cup (125 ml) packed brown sugar
• 3/4 cup (175 ml) granulated sugar
• 3/4 cup (175 ml) toasted, broken pecan pieces

1. Measure out 1/2 cup (125 ml) orange juice and sprinkle gelatin over the juice.
2. Set aside to soften.
3. In a medium saucepan, combine cranberries, port, remaining 1/2 cup (125 ml) orange juice, apricots and sugars.
4. Bring to a boil while stirring to dissolve sugars.
5. Simmer for 15 minutes.
6. Add gelatin mixture while stirring and simmer 5 minutes longer.
7. Stir in pecans.
8. Pour into a 4-cup mold or dish lightly sprayed with vegetable oil or cooking spray.
9. Smooth the top.
10. Refrigerate overnight or until firm.
11. If using a mold: to serve, dip the bottom of the mold in hot water.
12. Turn onto a serving plate, tapping mold to release jellied sauce.

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

Taken from online-cookbook.com/goto/cook/rpage/000930 (may not work)