Photo: Becky Luigart-Stayner
Yield
3 cups (serving size: 2 tablespoons)

How to Make It

Step 1

Combine apricots and sherry in a small bowl; cover and let stand 8 hours.

Step 2

Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey, and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill.

Ratings & Reviews

The BEST

MplsErin
November 25, 2015
I've been making this for the last several years. Leftovers are awesome in oatmeal, on an English muffin, in and on pancakes, or just as a simple dessert. Yum. 

NaomaBailey's Review

mango8
June 26, 2014
N/A

SukieM's Review

NaomaBailey
December 06, 2008
I did the version with sherry and served it at Thanksgiving with traditional turkey and it received rave reviews from everyone, including the two vegetarian guests. Caught my husband spreading it on toasted English muffins the next morning. This sauce is a keeper!! So easy to make.

MplsErin's Review

SukieM
December 01, 2008
SO GOOD! I "Accidently" polished off instead of having pie :) Made as recipe indicated. Made the day before Thanksgiving after work. LOVE being able to be prepared ahead of time. Great idea with the waffles! Will have to try next year. The alcohol flavor didn't stand out at all. Was really good!