Bring water, apricots and sugar to a boil in a 2-quart saucepan. Reduce heat and simmer uncovered 15 to 20 minutes, stirring occasionally, until apricots are tender and about 1/2 cup water remains. Remove from heat and stir in lemon juice. Process in blender or food processor until smooth and thick. Return to saucepan and stir in applesauce. Spoon into jars or containers. Cover tightly and refrigerate.;
BAKED BERRY-ORANGE PRESERVES:
With a vegetable peeler, remove colored peel from orange, leaving white membrane on orange. With a sharp knife, cut off and discard membrane. Finely chop peel and pulp. Preheat oven to 350 degrees. Have a 13 by 9 by 2-inch or other large, shallow glass baking dish ready. Place peel and pulp of 3 cups of the cranberries, the strawberries, chopped apples, sugar and cinnamon sticks in baking dish. Stir to mix. Cover with foil. Bake 45 minutes. Stir in remaining cranberries and bake uncovered 1 hour longer or until thickened, stirring occasionally. Cool, spoon into clean jars. Cover and refrigerate.