Cranberry-Ginger Chutney

• 16 dried apricots, quartered
• 1 cup cranberry juice cocktail
• 1 12 oz. package fresh cranberries (about 1 1/2 cups)
• 3/4 cup packed golden brown sugar
• 1/3 cup dried currants
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon vinegar
• 3/4 teaspoon ground cinnamon
• 1/4 - 1/2 teaspoon cayenne pepper (to taste)

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.)