Cranberry Apricot Sauce

This cranberry sauce encompasses Thanksgiving with its vibrant crimson berries flecked with apricots. The sweet tangy flavor will accompany your turkey deliciously.

Ingredients

• 3 cups sugar
• 3 cups Water
• 2 12oz packages or 6 cups washed cranberries
• 1 cup diced dried apricots

Instructions

1. Place empty jars in canner and add water until level is one inch past the tops of the jars. Bring water to a boil, then set to simmer until jars are ready to be used. Wash jar lids in hot soapy water, rinse and set aside.
2. Add sugar and water to a large stainless steel saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 5 minutes.
3. Add cranberries and return mixture to a boil. Reduce heat and boil gently, stirring occasionally, (You will hear berries bursting). Let simmer for 8 minutes.
4. Add diced dried apricots and continue to simmer. Stir constantly until most berries have burst and a sheet forms on a metal spoon.
5. When sheet forms on spoon, turn off the heat.
6. Remove jars from water with jar tongs. Do not turn off the burner.
7. Ladle hot cranberry sauce into jars leaving 1/4 inch of head space. Wipe jar rim and put lids on jars. Make sure lids are finger tight. Do not over tighten lids.
8. Place jars in canner with tongs. Cover canner with lid. Boil for 20 minutes adjusting for altitude.
9. Remove jars with tongs and place on a towel to cool. Do not disturb the jars.
10. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Remove rings to store.

Notes