Cranberry Sauce with Dried Apricots and Cardamom Recipe

Cranberry Sauce with Dried Apricots and Cardamom Recipe

  • 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 6-ounce package dried apricots, quartered
  • 1 12-ounce bag cranberries
  • 1 1/2 teaspoons grated lemon peel
  1. Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
  2. 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.
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