1 (12 oz.) apricot nectar
1/4 c. cut dry apricots
1/4 c. light raisins
1/4 c. sugar
1 tbsp. cornstarch
1/4 c. cut up dates
2 tbsp. maraschino cherries
1/4 tsp. ginger

Let raisins and apricots stand 30 minutes in apricot nectar. Stir sugar and cornstarch. Add all ingredients together. Cook until thick, cook 2 minutes longer. Serve warm over pound or angel food cake or any other choice.