Recipe information
Yield
makes about 3 cups
Ingredients
1 pound apricots, quartered
1 cup sugar
2 teaspoons fresh lemon juice
Pinch of salt
1/2 pound Bing cherries, pitted and halved (or use whole frozen cherries)
Preparation
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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