Ingredients:
250 grams dried apricots
250 grams cranberries
1 teaspoon honey
zest from 1 lemon, to decorate

Directions:
Place the apricots in a saucepan, cover with water, bring to a boil and simmer for 5 minutes. Drain and add fresh cold water to cover the apricots.
Return to a boil, reduce the heat and simmer, covered, for 20 minutes until tender.
Add the cranberries, return to the boil and continue cooking over medium heat for 6-8 minutes, until the cranberries have burst.
Pour into a serving dish with just enough of the cooking liquid to cover. Add honey to taste and decorate with the lemon zest.
Leave to stand for a few minutes to allow the flavors to blend together. Serve hot or cold with a dollop of yogurt or cream.