Serve this versatile, zingy condiment with Chicken Liver Pâté as a toast topper and with turkey as a relish.

Ingredients

• 1 cup apple cider
• 3/4 cup fresh orange juice
• 1/2 cup sugar
• 1 (3-inch) cinnamon stick
• 1 (1-inch) piece fresh ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon whole cloves
• 1/8 teaspoon dried crushed red pepper
• 1 12-oounce package fresh or frozen cranberries
• 3/4 cup dried apricots, diced
• 1/2 teaspoon loosely packed orange zest
• 1/2 cup chopped toasted pecans

Preparation

1. Bring first 8 ingredients to a boil in a large saucepan over medium-high heat.
2. Reduce heat to low, and simmer, stirring occasionally, 10 minutes.
3. Remove cloves with a slotted spoon, and discard.
4. Add cranberries; increase heat to medium, and bring to a boil.
5. Boil, stirring occasionally, 3 to 5 minutes or just until cranberries begin to pop.
6. Discard cinnamon stick and ginger.
7. Stir in apricots and orange zest; remove from heat.
8. Cool completely.
9. Serve immediately, or chill up to 2 days.
10. Stir in pecans just before serving.