Citrus-Apricot Cranberry Sauce

1. 1

   With vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice.

2. 2

   In 2 to 3 quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 tsp freshly ground black pepper.

3. 3

   Heat to boiling on medium-high, stirring occasionally.

4. 4

   Add cranberries and lemon peel.

5. 5

   Return to boiling.

6. 6

   Reduce heat to medium; simmer 3 to 4 minutes or until half of cranberries pop and mixture thickens.

7. 7

   let cranberry sauce cool before serving, or cover and refrigerate up to 4 days.

8. 8

   Discard star anise and lemon peel before serving, if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.