Instructions: 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 - about 5 minutes. Let the sauce cool to room temperature, then refrigerate it, covered. It can be stored in the fridge for up to a week. Transfer the sauce to a serving dish and serve while its still cold.

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