Cranberry Sauce With Dried Apricots And Cardamom

By á-174942

Ingredients

• 8 whole green cardamom pods
• 1 3/4 cups canned apricot nectar
• 1/2 cup sugar
• 1/2 cup apricot preserves
• 1/3 cup fresh lemon juice
• 1/4 cup honey
• 1 package dried apricots - (6 oz) quartered
• 1 bag cranberries - (12 oz)
• 1 1/2 teaspoons grated lemon peel

Details

Servings 1

Preparation

Step 1

Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.

Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

This recipe yields about 4 1/2 cups.