California Apricot-Cranberry Sauce

Source: iVillage

An easy do-ahead cranberry sauce -- just spoon cooked sauce into an airtight container and refrigerate up to 4 days.

Serving: Yields: 2 1/4 cups

1/2 cup dried apricot halves, each cut into 1/4-inch strips
3/4 cup cranberry-juice cocktail
1 bag (12 ounces) cranberries (3 cups)
2/3 cup sugar
1 tablespoon minced, peeled fresh ginger

In 2-quart saucepan, soak apricots in cranberry juice 10 minutes. Add cranberries, sugar, and ginger; heat to boiling over high heat. Reduce heat to medium and cook, uncovered, until most of cranberries pop and mixture thickens slightly, about 10 minutes, stirring occasionally. Spoon into serving bowl; cover and refrigerate until well chilled, about 3 hours.