Serve this versatile, zingy condiment with the pâté as a toast topper and with the turkey as a relish.

Mary Catherine and Drew Curren
Recipe by Southern Living November 2013

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Credit: Jody Horton; Styling: Heather Chadduck Hillegas

Recipe Summary test

hands-on:
25 mins
total:
1 hr
Yield:
Makes 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 8 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 10 minutes. Remove cloves with a slotted spoon, and discard.

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  • Add cranberries; increase heat to medium, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or just until cranberries begin to pop. Discard cinnamon stick and ginger. Stir in apricots and orange zest; remove from heat. Cool completely. Serve immediately, or chill up to 2 days. Stir in pecans just before serving.

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