Categories: Sauces, Fruits, Side dish, Holiday 
      Yield: 6 servings 
  
           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.