*Recipe from Cooking Light Magazine, 1997
Ingredients:
3 oz. Dried apricots, thinly sliced
1/2 c. sherry or orange juice
1/2 c. water
2/3 c. sugar
1/2 c. honey
12 oz. Fresh or frozen cranberries
(for a vegan recipe, substitute 1/3 c. agave nectar for the sugar and 1/4 c. agave nectar for the honey)

Instructions Combine apricots and sherry; let marinate 8 hours or overnight. Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill. Serving size: 2 tablespoons Nutrition Facts Yields: 3 cups Calories: 49 Fat: 0 g Carbohydrates: 13 g Cholesterol: 0 mg Sodium: 1 g Protein: 0 g Fiber: 1 g % Cal. From Fat: 0% % Cal. From Carbs: 106%"