1 (12 oz.) pkg. cranberries
1 c. water
3/4 c. sugar
1 (12 oz.) jar apricot preserves
8 whole bland almonds

In medium saucepan, boil cranberries, water, and sugar 5 minutes or until they pop (stir often). Stir in preserves; simmer 20 minutes or until sauce thickens. Pour into 1 1/2 quart dish. Cool and refrigerate.