Makes about 4 ½ cups
Prep Time 15 minutes
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
¼ cup honey
6 oz. package dried apricots, quartered
1 12-ounce bag cranberries
1 ½ teaspoons grated lemon peel
Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
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.
Recipe from bonappetit.com