1
In a medium-large saucepan over medium heat, bring water and sugar to a boil - without stirring (very important!!!). Once it is boiling, boil for 5 minutes.
2
Add cranberries, cook until berries pop and sauce is thickened, about 10 minutes on medium-low temp. The cranberries will burst, but be lumpy. All of them may not burst! Make sure to stir often. Remove from the heat.
3
Add lemon juice, apricot and almonds to cranberry mixture. Mix all together and refrigerate for 1-2 hours.
4
Serve on a block of cream cheese with crackers. I love it with Ritz! :) Refrigerate leftovers.
