Citrus-Apricot Cranberry Sauce

• 1 lemon
• 12 cup dried apricot, chopped
• 12 cup orange juice
• 12 cup sugar
• 12 cup water
• 2 whole star anise
• pepper
• 12 ounces cranberries, washed and picked over

1. With vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice.
2. In 2 to 3 quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 tsp freshly ground black pepper.
3. Heat to boiling on medium-high, stirring occasionally.
4. Add cranberries and lemon peel.
5. Return to boiling.
6. Reduce heat to medium; simmer 3 to 4 minutes or until half of cranberries pop and mixture thickens.
7. let cranberry sauce cool before serving, or cover and refrigerate up to 4 days.
8. Discard star anise and lemon peel before serving, if you wish.

lemon, apricot, orange juice, sugar, water, star anise, pepper, cranberries

Taken from www.food.com/recipe/citrus-apricot-cranberry-sauce-439947 (may not work)