Apricot-ginger Cranberry Sauce Recipe

Title: APRICOT-GINGER CRANBERRY SAUCE
  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.
  
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