Apricot-Ginger Cranberry Sauce

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 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.