Travel through each season with Kathy as she shares recipes, decorating ideas, gardening tips and so much more!
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"