Instructions: In large saucepan, simmer apricots and water for 5 minutes. Add cranberries and sugar. Simmer for 5 minutes longer or until cranberries have popped, stirring frequently.

Add vinegar. Place cloves, mustard seed and cinnamon on double layer of cheesecloth loosely into bag and add to fruit mixture. Simmer, stirring often, for 5 minutes longer. Remove from heat and let cool. Remove spice bag. Cover and store in refrigerator for up to 3 weeks.

For longer storage, pack hot mixture into sterilized Mason type jars, filling to within 1/2 inch of top of jars. Cover with scalded lids and seal.

Makes about 3 cups.

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