Cranberry Sauce with Dried Apricots and Cardamom |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cardamom pods can be found in the spice section of most supermarkets; 1/2 teaspoon ground cardamom can be substituted. 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 |
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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