Cranberry Sauce with Dried Apricots and Cardamom

• 8 whole green cardamom pods
• 1 3/4 cups canned apricot nectar
• 1/2 cup sugarsugar
• 1/2 cup apricot preservesapricot
• 1/3 cup fresh lemon juicelemon-juice
• 1/4 cup honeyhoney
• 1 6-ounce package dried apricots, quarteredapricot
• 1 12-ounce bag cranberriescranberry
• 1 1/2 teaspoons grated lemon peellemon

1. 01Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
2. 02Bring 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 overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

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