Jesus is the pioneer [when suffering]. His passion began with sorrow, betrayal, and abandonment: “Father, let this cup pass from me.” The silence of a lamb before its shearers. “My God, my God, why have you forsaken me?” “I am thirsty.” This sufferer loved His enemies, as we are called to do. “Today you will be with Me in paradise.” “Father, forgive them, for they do not know what they are doing.” “Woman, behold your son…Behold your mother.” It wrapped up in commitment and hope: “It is finished.” “Into your hands I commit my spirit.”

David Powlison

CATEGORY	CUISINE	TAG	YIELD
		Breakfast, Sauces, .cl	2	1/2 cups

INGREDIENTS

2/3	c	Chopped dried apricots
1	c	Apricot preserves
1	c	Water
2	tb	Chopeed cranberries
1	tb	Lemon juice

INSTRUCTIONS

In small saucepan, place apricots and enough water to cover by 1/2 inch;
heat to simmer and cook, uncovered, 40 to 45 minutes or until about 2
tablespoons liquid remain and apricots are very tender. Transfer apricots
with liquid to blender and puree.
Return apricot puree to same saucepan. Add preserves, water and cranberries
and heat over low heat. Cook, stirring to melt preserves and blend mixture.
Remove from heat, stir in lemon juice and serve.
Country Living/Jan/93
Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998

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