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.
To serve, pour over a brick of cream cheese.
Serve with Ritz crackers or small pretzels for dipping.