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Cranberry Sauce With Dried Apricots And Cardamom

Cardamom pods can be found in the spice section of most supermarkets; 1/2 teaspoon ground cardamom can be substituted.

Courses: Sauces

Recipe Ingredients

8   Green cardamom pods
1 3/4 cups 414mlCanned apricot nectar
1/2 cup 99g / 3.5ozSugar
1/2 cup 118mlApricot preserves
1/3 cup 78mlFresh lemon juice
1/4 cup 59mlHoney
1   Dried apricots - (6 oz) - quartered
1   Bag cranberries - (12 oz)
1 1/2 teaspoons 7.5mlGrated lemon peel

Recipe Instructions

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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