1-1/2 cups fresh cranberries 16 dried apricots, quartered 3/4 cup packed golden brown sugar 1/3 cup dried currants 2 tablespoons minced peeled fresh ginger 2 tablespoons cranberry juice cocktail 3/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead. Refrigerate in airtight container.) sauce 10