The Super-Secret Recipe File: Cheryl's Cranberry Sauce

I found this in a magazine. Gourmet or Epicurean. This is definitely the best cranberry sauce. I use a heaping teaspoon of cardamom. Yum.

1 3/4 C canned apricot nectar       1/2 C sugar
1/2 C apricot preserves       1/3 C fresh lemon juice
1/4 C honey       1 6 oz. package dried apricots, quartered
1 12 oz. bag cranberries       1 1/2 TSP. grated lemon peel
1/2 TSP ground cardamom

1. Bring first five ingredients to a boil with cardamom in large saucepan over medium high heat.

2. Stir until sugar dissolves.

3. Add apricots. Cook 2 minutes.

4. Add cranberries. Cook until they pop (9 minutes), stirring occasionally. Transfer to bowl. Mix in lemon peel.

5. Chill overnight, covered.

As always, if you have a recipe you want to share, Email me!