We got this from the Parade Magazine. It is by Dorie Greenspan and has become a staple during Thanksgiving and Christmas in our home. The hubby likes making and eating them.
2 bags (12 oz. each) fresh cranberries
1 cup orange juice
1 cup apricot jam
3/4 cup sugar
1/2 tsp. ginger
1/4 lb. dried apricots, finely diced
The hubby personalized this recipe with a sprinkle of ground cloves, cinnamon and cardamom
Stir all the ingredients together in a large, heavy pot and bring to a boil. Reduce the heat to medium
Cool to room temperature, cover and chill.