|⅔ cup||Chopped dried apricots|
|1 cup||Apricot preserves|
|2 tablespoons||Chopeed cranberries|
|1 tablespoon||Lemon juice|
In small saucepan, place apricots and enough water to cover by ½ inch; heat to simmer and cook, uncovered, 40 to 45 minutes or until about 2 tablespoons liquid remain and apricots are very tender.
Transfer apricots with liquid to blender and puree.
Return apricot puree to same saucepan. Add preserves, water and cranberries and heat over low heat. Cook, stirring to melt preserves and blend mixture. Remove from heat, stir in lemon juice and serve.
Country Living/Jan/93 Typed by Didi Pahl