Cranberry Sauce with Dried Apricots Cardamom

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

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