Ingredients
8
whole green cardamom pods
1
3/4 cups canned apricot nectar
1/2
cup apricot preserves
1/3
cup fresh lemon juice
1
6-ounce package dried apricots, quartered
1
12-ounce bag cranberries
1
1/2 tsp grated lemon peel
Directions
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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