Sunday, November 23, 2014

From the Bog To The Dessert Table and a Dinner In Between!

1 cup water
1/2 cup sugar
12 ounces fresh cranberries
1/3 cup pecans - roughly chopped
1/3 cup chopped apricots

In a medium saucepan, bring water and sugar to a boil.  Add remaining ingredients.
Reduce heat and boil gently for 10 more minutes.  The other evening, I used this
deliciously warm cranberry sauce over vanilla ice cream.  Yummy! 
It also accompanied a pork roast which is on page 107
of Two Sisters and The Silver Spoon Cookbook. 
"Maple Mustard Glazed Pork Roast"

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