Triple-Cranberry Sauce

Source: Epicurious and Bon Appetit, November 1993

1 cup frozen cranberry juice cocktail, thawed
1/3 cup sugar
1 12-oz package fresh cranberries, rinsed, drained
1/2 cup dried cranberries (about 2 oz)
3 TB orange marmalade
2 TB fresh orange juice
2 tsp minced orange peel
1/4 tsp ground allspice

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried cranberries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Cool completely. Cover; and chill until cold, about 2 hours.

Notes: Can be made 3 days ahead. Keep refrigerated.