CONTEST HORS D'OEUVRES: Holiday Cranberry-Fruit-Nut Dip

Holiday Cranberry Dip
Adapted by BumbleBeeBoogie

1 bag fresh cranberries
1 cup white granulated sugar sugar
1 cup apricot preserves (smooth kind with no chunks in it)
1 cup chopped pecans

Preheat the over at 350' F.

Coat the cranberries with the sugar in a bowl. Spread the coated cranberries on a baking pan. Cover the pan with foil.

Bake the cranberries until cooked down to a liquid stage, about 20 minutes.

Remove the cranberries from the oven and transfer them into a bowl.
Stir in the chopped pecans and the apricot preserves.

Cover the bowl and refrigerate overnight.

To serve, spoon the sauce over a brick of softened cream cheese or, alternatively, stir the cream cheese into the cranberry sauce. Serve with crackers or small pretzels for dipping.