Apricot Ginger Cranberry Sauce

Source: Frank's Recipes

14 Dried apricots, each cut into 3 strips
1/2 cup Cranberry juice
12 ounce Fresh (or thawed frozen) cranberries
1/2 cup Plus 1 tablespoon sugar
1 tablespoon Minced, pared, fresh ginger

Yield: 6 servings

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 refrigerator 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.