3 c. cranberries
1 c. sugar
2 (16 oz.) cans apricots, pitted
1/3 c. rum

In a 13x9 inch pan, add cranberries. Sprinkle on sugar. Cover with foil and bake in 300 degree oven for 45 minutes. Drain syrup from apricots, reserving 1/2 cup. Remove foil, add drained apricots (break up into smaller pieces) and apricot syrup. Cover and return to oven. Bake 15 more minutes. Stir in rum. Cover and chill. Makes 4 cups. Keeps in refrigerator a few weeks. (Great for the holidays, and you don't taste the rum.)