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 | Green cardamom pods | |
| 1 3/4 cups | 414ml | Canned apricot nectar |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 118ml | Apricot preserves |
| 1/3 cup | 78ml | Fresh lemon juice |
| 1/4 cup | 59ml | Honey |
| 1 | Dried apricots - (6 oz) - quartered | |
| 1 | Bag cranberries - (12 oz) | |
| 1 1/2 teaspoons | 7.5ml | 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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