By far the best cranberry sauce!
- 1/2 teaspoon of ground cardamom
- 1 3/4 cups canned apricot nectar
- 1/2 cup sugar (for pale style omit sugar and use more honey)
- 1/2 cup apricot preserves
- 1/3 cup fresh lemon juice
- 1/4 cup honey
- 1 6-ounce package dried apricots, quartered
- 1 12-ounce bag cranberries
Bring all the ingredients except the cranberries and apricots to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots and cook for 2 minutes longer. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cardamon is an aromatic spice used in cooking throught the world. Be conservative when using cardamom because it can be quite overpowering when over-used.
**Bon Appétit | November 2002
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