- 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
- 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.