Title: Apricot-ginger cranberry sauce
 Categories: Sauce, Fruits, Side dishes, 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.