1 1/2 c. sugar
3/4 c. water
12 oz. pkg. cranberries
6 oz. apricot preserve
1/4 c. lemon juice
1/2 c. slivered almonds, toasted

In a large saucepan, bring the sugar and water to a boil. Simmer for 5 minutes; do not stir. Add the cranberries and cook until they burst. Remove from the heat and add the preserve and lemon juice. When cool, stir in the nuts. Refrigerate until needed. Makes 1 quart.