CRANBERRY AND APRICOT CHUTNEY (Cynthia Hodas)

1 ¼ cups granulated sugar
½ cup water
1 (12-oz.) pkg. cranberries (3 cups)
¾ cup snipped dried apricots
3 Tbs. cider vinegar
3 Tbs. brown sugar
1 Tbs. minced fresh ginger

In a 3-qt. heavy saucepan combine sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring. Stir in cranberries, apricots, vinegar, brown sugar, and ginger. Reduce heat. Simmer, uncovered, 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow to cool. Cover; refrigerate up to four days. Bring to room temperature 30 minutes before serving. Makes 3 ½ cups.