YIELD: 28 servings (51/2 cups)
32 oz. jellied cranberry sauce
2 cups apricot preserves
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
FOR THE HOT SEASONING:
1/2 tsp. cayenne pepper
2 Tbsps. canned jalapeno peppers, diced
6 Tbsps. sweet onion, finely chopped
1. Combine cranberry sauce, apricot preserves, cider vinegar and Worcestershire sauce with your choice of ONE hot seasoning in a medium saucepan. Bring to a boil over high heat, whisking vigorously and frequently.
2. Reduce heat; simmer 20 minutes, whisking occasionally.
3. Cool to room temperature or refrigerate until needed. Use as a grilling sauce (3 Tbsps. per portion) for poultry, pork, or beef. Store refrigerated.
Recipe and photo from Ocean Spray Cranberries, Inc.