Cut each apricot into 3 strips, then soak in the cranberry juice in a medium saucepan for ten minutes. After soaking, stir in the remaining ingredients and stir them well. Cook, stirring occasionally, over medium heat until the cranberries have popped and the syrup has thickened slightly, about 5 minutes.
Set sauce aside to cool to room temperature, then refrigerate it (covered) until it's cold. It can be stored in the refrigerator for up to a week. Transfer the sauce to a serving dish and serve while it's cold.
Serves: 6
Contributor: Junior Trimmer
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