Cranberry-Ginger Chutney

Bring cranberry juice and apricots to a boil in a medium sauce pan stirring constantly. Remove from heat and let sit for about 30 minutes so apricots can absorb liquid. Add the remaining ingredients. 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.)