½ cup water

¾ cup sugar

¼ cup packed light brown sugar

12 ounces cranberries

1 cup diced dried apricots

3 tablespoons cider vinegar

1 teaspoon grated ginger

 

Combine the water, sugar, and brown sugar in a medium, heavy saucepan. Heat until the sugar dissolves. Add the cranberries, apricots, cider vinegar, and ginger. Bring to a boil and simmer, stirring occasionally, for 8 to 10 minutes, or until thickened and saucy.

 

Makes about 2 ½ cups, serving 10 to 12. Serve warm or at room temperature. Can be made a few days ahead of time and kept tightly sealed in the refrigerator.