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Festive Appetizer Spread

 Festive Appetizer Spread
Our state is known for its cranberries, and there are many bogs in our area. I won first place with this recipe in a contest sponsored by our local newspaper.
24 ServingsPrep: 20 min. + cooling


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


  • In a large saucepan over medium heat, bring water and sugar to a boil
  • without stirring; boil for 5 minutes. Add cranberries, cook until
  • berries pop and sauce is thickened, about 10 minutes. Remove from
  • the heat.
  • Cut apricots in the preserves into small pieces; add to cranberry
  • mixture. Stir in lemon juice. Cool. Add almonds.
  • Spoon over cream cheese; serve with crackers. Store leftovers in the
  • refrigerator. Yield: about 3 cups.
Editor's Note: This sauce may also be served as an accompaniment to poultry or pork.
Nutritional Facts: 1 serving (2 tablespoons) equals 97 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 31 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.