Recipe information
Yield
Makes about 4 1/2 cups Servings
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
6-ounce package dried apricots, quartered
1
12-ounce bag cranberries
1
1/2 teaspoons grated lemon peel
Need to make a substitution?
Preparation
Step 1
Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
Step 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. DO AHEAD Can be made 1 week ahead. Keep refrigerated. Serve cold or at room temperature.