Stir all ingredients together in a large, heavy pot and bring to a boil. Reduce the heat to medium and cook, stirring until the berries pop and the sauce starts to thicken. The mixture will thicken much more as it cools. Cool to room temperature, cover, and refrigerate.
Ingredients
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24 ounces fresh cranberries
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1 cup orange juice
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1 cup apricot jam
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3/4 cup sugar
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1/2 teaspoon ginger
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1/4 pound dried apricots, finely sliced
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