Traditional cranberry sauce is nice, but this jazzed-up version is several steps above. It travels well, and all the women in my family serve it. The apricot preserves, lemon and toasted walnuts make it different. —Dee Buckley, Salado, Texas
Ingredients
- 2 cups sugar
- 1 cup water
- 1 package (12 ounces) fresh or frozen cranberries
- 1/2 cup apricot preserves
- 1/4 cup lemon juice
- 1/2 cup chopped walnuts, toasted
Directions
- In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes.
- Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.
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