1 lb. bag cranberries, washed & stemmed
2 c. sugar
1 c. (sm. can) pineapple juice
7 tbsp. apricot preserves
Juice of 2 lemons
Sliced almonds, optional

Simmer sugar and pineapple juice 5 minutes. Add cranberries. Cook until they pop. Stir in the remaining ingredients. Let sit. Pour into dish and refrigerate overnight.

This is good with turkey or ham and as a topping on vanilla ice cream. (I, personally, cut down of the sugar and the lemon juice.

Note: When doubling the recipe use one (12 oz.) jar of apricot preserves.