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1 pack­age fresh cran­ber­ries 1 cup white sugar 1 cup apri­cot jam 1 cup chopped pecans 1 pack­age cream cheese


Pre­heat an oven to 350 de­grees F (175 de­grees C). Com­bine cran­ber­ries with sugar in a 2 quart bak­ing dish with a lid, stir well to coat all the berries. Bake in the pre­heated oven, for about 30 min­utes, un­til the cran­ber­ries pop and be­come mushy. Re­move from oven and stir in the apri­cot jam and pecans. Re­frig­er­ate overnight to blend the flavours. To serve, al­low the cream cheese to come to room tem­per­a­ture, and pour the dip over the block of cream cheese on a serv­ing dish.

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