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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.
  • Total Time
    Prep: 20 min. + cooling
  • Makes
    about 3 cups


  • 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.
Editor's Note: This sauce may also be served as an accompaniment to poultry or pork.
Nutrition Facts
2 tablespoons: 97 calories, 4g fat (2g saturated fat), 10mg cholesterol, 31mg sodium, 15g carbohydrate (14g sugars, 1g fiber), 1g protein.

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  • mptwins
    Nov 16, 2015

    Recipe was a hit at thanksgiving. I recommend making the exact amounts in recipe-I tried making a half more and putting it on 1 1/2 blocks of cream cheese and it was too much topping. It was okay because I put the extra in a little dish to serve as a side cranberry relish.I did also dice dried apricots for little more texture. I will make this again!

  • jancharlie
    Apr 21, 2011

    I made this for a large family Thanksgiving pot-luck dinner. It got rave reviews and everyone wanted to know who brought it.

  • SunhineLvr
    Jan 27, 2009

    This was a huge hit on Thanksgiving! Everyone commented on how much they loved it. I added about 1/4 cup more of sugar though. It was enjoyed as an appetizer & we also ate it with our turkey and enjoyed it again with the leftovers! This one is definitely a keeper!!

  • cameronarika
    Nov 14, 2008

    This is also good with sliced, toasted almond sprinkled on top instead of slivered almonds.It makes for a beautiful presentation also