Cranberry Sauce with Dried Apricots

Makes 2 ½ cups

1 pound fresh or frozen cranberries
4 ounces dried apricots, coarsely chopped
About 3/4 cups sugar
½ teaspoon cinnamon
1/2 teaspoon allspice
1 bay leaf
About 1/2 tsp. kosher salt
1/4 teaspoon ground cloves
Zest and juice of 1 large orange

Put all ingredients with 1/2 cup water in a medium saucepan. Simmer over low heat, stirring often, until most of the cranberries have popped, 10 to 15 minutes. Add sugar and salt to taste.
Make ahead: Up to 1 week, chilled.

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