Cranberry Dip

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Cranberry Dip

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

Put cranberries in baking pan with 1 cup sugar. Stir to coat.

Bake at 350 covered until cooked down into a liquid (20 minutes or so).

Remove from oven.

Stir in 1 cup of chopped pecans and 1 cup apricot preserves.

Refrigerate overnight.

To serve, pour over a brick of cream cheese.

Serve with Ritz crackers or small pretzels for dipping.

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