Cranberry Sauce with Dried Apricots and Cardamom

• 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.
3. Add apricots; cook 2 minutes.
4. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes.
5. Transfer to bowl.
6. Mix in lemon peel.
7. Cover and refrigerate overnight.
8. (Can be made 1 week ahead.
9. Keep refrigerated.)
10. Serve cold or at room temperature.

green cardamom pods, sugar, apricot preserves, lemon juice, honey, cranberries

Taken from www.epicurious.com/recipes/food/views/cranberry-sauce-with-dried-apricots-and-cardamom-107323 (may not work)