Spirited Cranberry Apricot Sauce

This recipe is from Cooking Light. I make it every year for the holidays, plus extra to freeze for serving later with roasted chicken. I've given the directions as in the original recipe; however, to save time I let the apricots stand about 30 minutes rather than 8 hours. I just throw it all in the pot and cook, then refrigerate the sauce overnight. I like it because it's not too sweet and since my children love to eat it, I use orange juice rather than sherry.

• Ready In: 20 mins
• Yields: 3 cups

Ingredients

• 3  ounces  thinly sliced  dried apricots (1/2 cup)
• 1⁄4 cup sherry wine or 1⁄4 cup  orange juice
• 3⁄4 cup water
• 2⁄3 cup sugar
• 1⁄4 cup honey
• 1 (12 ounce) package fresh cranberries or 1 (12 ounce) package frozen cranberries

Directions

1. Combine apricots and sherry (or orange juice) in a small bowl; cover and let stand 8 hours.
2. Combine water and sugar in a medium saucepan; bring to a boil.
3. Add apricot mixture, honey and cranberries.
4. Cook over medium heat 8 minutes or until slightly thick.
5. Spoon mixture into a bowl; cover and chill.