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Apricot Cranberry Sauce (pareve)
Contributed by Eileen Goltz.12 ounces fresh cranberries—chopped
1/2 cup sugar
1/2 cup apricot preserves
1/3 cup water
Combine all of the ingredients in a medium-size saucepan. Bring to a boil, reduce to low, and simmer until the cranberries are tender and the sauce begins to thicken. (It will continue to thicken as it cools.)
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