1 1/8 c. sugar
3/4 c. water
12 oz. cranberries
1/2 c. apricot preserves
1 tbsp. lemon juice

In saucepan, boil sugar and water for 5 minutes. Add cranberries. Cook for 15 minutes until cranberries burst and are transparent. Remove from heat. Stir in preserves and lemon juice. Refrigerate.