4 c. fresh cranberries (about 1 lb.)
1 c. dried apricots, chopped
3/4 c. sugar
1/2 c. cranberry juice cocktail
1/2 c. fresh squeezed orange juice
1/2 c. packed brown sugar
3/4 c. pecan halves, lightly toasted

In a large saucepan, combine cranberries, apricots, sugar, cranberry juice, orange juice and brown sugar. Cook over medium heat, stirring occasionally for 25 to 30 minutes or until sauce is thickened to desired consistency. Remove from heat; cool.

Stir in pecans. Transfer sauce to airtight container. Cover. Store in refrigerator. To serve, bring sauce to room temperature. (May be stored in refrigerator up to two weeks.) Yields: About 4 cups.