Versatile Cranberry Sauce

Makes about 3 cups. Recipe is from Southern Living magazine. Serve as a substitute for jellied cranberry sauce or as an appetizer with crackers or cream cheese or as an accompaniment to meat or poultry.

1 (12-oz.) bag fresh cranberries

1½ cups sugar

1 cup fresh orange juice

2 celery ribs, finely chopped

1 cup golden raisins

1 medium apple, peeled and chopped

1 tbl. grated orange rind

1 tsp. minced fresh mint

1 tsp. freshly grated ginger

1 cup toasted pecans or walnuts, chopped

8 ozs. cream cheese, optional for serving as appetizer

Crackers for serving as appetizer

1. Combine cranberries, sugar and orange juice in medium saucepan. Bring to a boil then reduce heat and simmer for 15 minutes.

2. Remove from heat; add chopped celery, raisins, apple and orange rind and ginger. Chill overnight.

3. When ready to serve, toss in the toasted nuts.