(see also Apple-Glazed Turkey)
6 ounce (1 cup) dried apricots, each cut in half
2 cups cranberries
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon peel
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup pecans, toasted and coarsely chopped
In 2-quart saucepan over high heat, heat 1/2 cup water and all ingredients except pecans to boiling, stirring occasionally. Reduce heat to low; cover and simmer until cranberries pop and mixture thickens, about 20 minutes.
Stir in pecans; spoon into bowl. Serve warm, or cover and refrigerate to serve cold later.
Makes about 2-1/2 cups.