Ingredients

• 1 pound cranberries (about 4 cups), thawed if frozen
• 1 apple, peeled and chopped
• 3/4 cup coarsely chopped assorted dried fruit
• 1 1/4 cups sugar
• 1 teaspoon ground ginger
• Pinch of ground cloves
• Kosher salt
• 1/4 cup apple cider vinegar
• 1/2 cup pecans, toasted and chopped

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Instructions

1. Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
2. Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.
3. Photograph by Ryan Dausch