Cranberry Apricot Brandy Topping/Sauce

1 cup fresh cranberries, rinsed
1/3 cup (packed) brown sugar
1/3 cup apricot brandy

Place all ingredients in a small saucepan. Bring to a boil. Reduce heat and boil gently for 5 minutes, or until cranberries are soft and mixture has thickened. Cool at room temperature. Store in a sealed bowl or jar in the refrigerator.

Sue’s Tips
Serving suggestions:
As an appetizer, top crisp buttery crackers with a thick slice of aged cheddar and a dollop of Cranberry Apricot Topping.
As a little something sweet, top crisp ginger shortbread cookies with mascarpone and Cranberry Apricot Topping.