1 cup water
1 cup sugar
1 package (12 oz.) fresh or frozen cranberries
1/2 cup apricot preserves
2 tbsp. lemon juice
1/3 cup slivered almonds, toasted
1 (8 oz.) package cream cheese
Assorted crackers

In a saucepan over medium heat bring water and sugar to a boil without stirring; boil 5 minutes. Add cranberries; cook until berries pop and sauce is thickened (about 10 minutes). Remove from heat. Cut apricots in preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add toasted almonds. Spoon over cream cheese; serve with crackers. Store leftovers in the the refrigerator.

Yields about 3 cups. This sauce may also be served as an accompaniment to poultry or pork.