YIELD: 28 servings (51/2 cups) 32 oz. jellied cranberry sauce 2 cups apricot preserves 1/2 cup cider vinegar1/4 cup Worcestershire sauce FOR THE HOT SEASONING: choose either 1/2 tsp. cayenne pepper OR 2 Tbsps. canned jalapeno peppers, diced OR 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 ...
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