Recipe - Apricot-Ginger Cranberry Sauce

INGREDIENTS:
14 Dried apricots, each cut
into 3 strips
One half cup Cranberry juice
12 ounce Fresh (or thawed frozen)
cranberries
One half cup Plus 1 tbsp. sugar
1 tablespoon 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 it's *cold*. It can be stored in
the fridgipater for up to a week. Transfer the sauce
to a serving dish and serve while it's still cold.
The colder the better, so long as it isn't frozen.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini