Put everything into a pot over medium heat and let it come to a gentle boil for about 3-5 minutes. Stir frequently. Then reduce heat and simmer for about 10 minutes. Stir occasionally. The cranberries should pop open and the sauce will thicken. Serve warm or chilled.
This sauce is more flavorful than it is hot, but there is a tiny bit of heat that develops slowly. The heat is in the membrane of the jalapeno. You can remove that for a milder version. If you really want a kick then add another jalapeno.
You can use fresh or frozen cranberries. If you use dried unsweetened cranberries reduce amount to 1 cup and increase the water to 3/4 cups. You can use fresh or dried apricots, but if dried be sure they have not been sweetened.
If you omit the apricots then subtract 1g net carbs per serving.
Per Serving: 30 calories;0.2 g fat;
7.6 g carbohydrates;
0.5 g protein;
0 mg cholesterol;
5 mg sodium.