Festive Cranberry Appetizer Spread
1 cup water 1 cup sugar 3 cups fresh or frozen cranberries 1/2 cup apricot preserves 2 Tablespoons lemon juice 1/3 cup slivered almonds, toasted 1 package cream cheese (8 ounces) Assorted crackers 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 the heat. Cut apricots in the preserves into small pieces; add to cranberry mixuture. Stir in lemon juice. Cool. Add almonds. Spoon over cream cheese; serve with crackers. Store leftovers in refrigerator. Sauce may also be served as an accompaniement to poultry or pork. Yield: About 3 cups
