Molly Fry of Gurnee, Illinois, placed third with this recipe in our Fall 2006 Recipe Contest.
- 1 12-ounce bag fresh cranberries
- 1 cup sugar
- 1 cup pecans, chopped
- 1 cup apricot preserves
- 1 8-ounce package of cream cheese
Preheat oven to 350 degrees F. Place cranberries and sugar in an oven-proof pan. Cover with foil and bake until cranberries burst (about 1 hour).
Remove pan from oven and stir in pecans and apricot preserves. Refrigerate.
After chilled, spoon over brick of cream cheese and serve as a spread for crackers or bagels.