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