- Yield: Makes about 3 cups
Source: Martha Stewart Living, June 2006
- 1 pound apricots, quartered
- 1/3 cup sugar
- 2 teaspoons fresh lemon juice
- Pinch of salt
- 1/2 pound Bing cherries, pitted and halved (or use whole frozen cherries)
Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.