Cardamom pods can be found in the spice section of most supermarkets; 1/2 teaspoon ground cardamom can be substituted.
Recipe information
Yield
Makes about 4 1/2 cups
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
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. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
