There are lots of bogs in our area, and our state is well-known for its cranberries. With this recipe, I took first place in a competition run by our neighborhood newspaper.
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 heat
Cut apricots in the preserves into small pieces
Add to cranberry mixture
Stir in lemon juice
Cool
Add almonds
Spoon over cream cheese; serve with crackers
Store leftovers in the refrigerator
Yield: about 3 cups
Editor