| | Directions | | In a saucepan over medium heat, bring water and sugar to a boil without stirring; boil for 5 minutes. Add cranberries; cook until berries pop and sauce is thickened, about 10 minutes. Remove from heat. Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds. Spoon over cream cheese; serve with crackers. Store leftovers in refrigerator. Yield: about 3 cups. This sauce may also be served as an accompaniment to poultry or pork. |
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| Ingredients | | - |  | 1 cup water |
| - | | 1 cup Sugar |
| - | | 1 package fresh or frozen cranberries (12 ounce pkg) |
| - | | 1/2 cup apricot preserves |
| - | | 2 tablespoons Lemon Juice |
| - | | 1/3 cup slivered almonds, toasted |
| - | | 1 package cream cheese (8 ounce pkg) |
| - | | Assorted crackers |
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