Cranberry Sauce with Dried Apricots and Cardamom

(8) whole green cardamom seeds

1.75 C canned apricot nectar

.5 C sugar

.5 C apricot preserves

.33 C fresh lemon juice

.25 C honey

(1) 6-oz. pkg. dried apricots – quartered

(1) 12-oz. bag fresh cranberries

1.5 tsp grated lemon peel

Coarsely crush cardamom in mortar with pestle or place in Zip-Loc 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.