Cranberry Sauce with Dried Apricots and Cardamom

1. 1

   Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.

2. 2

   Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves.

3. 3

   Add apricots; cook 2 minutes.

4. 4

   Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes.

5. 5

   Transfer to bowl.

6. 6

   Mix in lemon peel.

7. 7

   Cover and refrigerate overnight.

8. 8

   (Can be made 1 week ahead.

9. 9

   Keep refrigerated.)

10. 10

    Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.