Apricot-Ginger Cranberry Sauce

• 14 each apricots, dried each cut into 3 strips
• 1/2 cup cranberry juice
• 12 ounces cranberries fresh (or thawed frozen)
• 1/2 cup sugar plus 1 tbsp
• 1 tablespoon ginger fresh, pared, minced

1. Soak the dried apricots in the cranberry juice in a medium saucepan for ten minutes.
2. Add the remaining ingredients and stir them well.
3. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly - that should take about 5 minutes.
4. Let the sauce cool to room temperature, then refrigerate it (covered) until it's cold.
5. It can be stored in the friderater for up to a week.
6. Transfer the sauce to a serving dish and serve while it's still cold.
7. The colder the better, so long as it isn't frozen.

cranberry juice, cranberries, sugar, ginger fresh

Taken from recipeland.com/recipe/v/apricot-ginger-cranberry-sauce-3277 (may not work)