Moriah's Recipes

Instructions:

In a saucepan over mekium 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 the heat. Cut apricots in the preserves into small pieces; add to cranberry mixure. Stir in lemon juice. Cool. Add almonds. Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator. Yield: about 3 Cups. Editor's Note: This sauce may also be served as an accompaniment to poultry or pork.