- 2 12-ounce bags fresh cranberries
- 2/3 cup orange juice
- 1/2 cup dried apricot halves, cut into strips
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp finely grated orange peel
Mix all ingredients together in a large saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and cook about 10 minutes, stirring occasionally, until the cranberries pop and the mixture thickens. Let cool before serving.
Can be made the day before and stored in a covered container in the refrigerator.
Makes 8 servings.