INGREDIENTS:
14    Dried apricots, each cut
-into 3 strips
1/2 c  Cranberry juice
12 oz Fresh (or thawed frozen)
-cranberries
1/2 c  Plus 1 tbsp. sugar
1 tb Minced, pared, fresh ginger

Soak the dried apricots in the cranberry juice
in a medium saucepan for ten minutes. Add the
remaining ingredients and stir them well. Cook,
stirring occasionally, over medium heat until the
cranberries have popped and the syrup has thickened
slightly – that should take about 5 minutes. Let
the sauce cool to room temperature, then refrigerate
it (covered) until its *cold*. It can be stored in
the fridgipater for up to a week. Transfer the sauce
to a serving dish and serve while its still cold.
The colder the better, so long as it isnt frozen.