1 c. water
1 c. sugar
1 pkg. fresh cranberries
1/2 c. apricot preserves
2 tbsp. lemon juice
1/3 c. slivered almonds, toasted
1 (8 oz.) pkg. cream cheese, softened

In a saucepan over medium heat, combine water and sugar to a boil without stirring for 5 minutes. Add cranberries and let cook until cranberries pop and sauce is thickened, about 10 minutes. Remove from heat. Cut apricots into small pieces and add to mixture. Stir in lemon juice. Let cool and fold in almonds. Spoon over cream cheese; serve with favorite crackers.