Cranberry Sauce With Dried Apricots And Cardamom Recipe - Cooking Index
Cranberry Sauce With Dried Apricots And Cardamom Recipe - Cooking Index
Cardamom pods can be found in the spice section of most supermarkets; 1/2 teaspoon ground cardamom can be substituted.
Courses: Sauces| 8 x | Green cardamom pods | |
| 1 3/4 cups | Canned apricot nectar | |
| 1/2 cup | Sugar | |
| 1/2 cup | Apricot preserves | |
| 1/3 cup | Fresh lemon juice | |
| 1/4 cup | Honey | |
| 1 x | Dried apricots - (6 oz) - quartered | |
| 1 | Bag cranberries - (12 oz) | |
| 1 1/2 teaspoons | Grated lemon peel |
Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
Bring 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.
This recipe yields about 4 1/2 cups.
Source:
Bon Appetit, November 2002
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