1 cup water
1 cup sugar
12 oz. pkg. fresh or frozen cranberries
1/2 cup apricot preserves
2 Tbs. lemon juice
1/3 cup slivered almonds, toasted
8 oz. cream cheese
In a saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes. Add cranberries; cook until berries pop and sauce is thickened, about 10 minutes. Remove from the heat. Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds. Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator. Yield: about 3 cups
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