Apricot Cranberry Sauce

Colorful and delicious!

1½ cups sugar
6 Tbsp cold water
12 oz raw cranberries, washed and picked over
1/3 cup apricot preserves or jam
3 Tbsp fresh lemon juice
1/3 cup blanched whole almonds, for garnish

Combine the sugar and water in a heavy 4-quart saucepan and bring to a boil. Cook without stirring for 5 minutes. Add the cranberries and cook, uncovered, for 4 more minutes. (A popping noise occurs when the berries burst.) Remove from heat and stir in the apricot preserves and the lemon juice. Chill thoroughly. Garnish with almonds before serving. Makes 3 cups or 10 to 12 servings

Makes 10 — 12 servings

Allergy Warning: Contains other nuts