Nothing against cranberries, but I get bored. So I make an apricot compote that is divine with turkey. It’s easy! Yet this is vital: Use only California dried Blenheim apricots; the imported kind are puffy and flavorless. (Trader Joe’s has California; some chains carry SunMaid California; then there are apricotking.com and brfarms.com.) Put apricots in a pot, add port, aged balsamic, lemon juice to almost cover. I didn’t forget to give you amounts. Trust your palate. You want a liquid that is a bit more sweet than tart, but needs both. Cover, bring to a boil. Stir. Sprinkle in dried currants for color contrast. Cover, simmer. Then begin to check: Apricots softening? Liquid reducing? Too much liquid, remove lid. Taste sauce, add sweet or tart as needed. When apricots are voluptuous, sauce dark and thick, you’re done. Serve at room temperature. Oh, baby.