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Ingredientes
- 8 whl green cardamom pods
- 1 3/4 c. canned apricot nectar
- 1/2 c. sugar
- 1/2 c. apricot preserves
- 1/3 c. fresh lemon juice
- 1/4 c. honey
- 1 pkt dry apricots - (6 ounce) quartered
- 1 bag cranberries - (12 ounce)
- 1 1/2 tsp grated lemon peel
Direcciones
- Coarsely crush cardamom in mortar with pestle or possibly place in resealable plastic bag and crush with rolling pin; throw away skins.
- Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring till sugar dissolves. Add in apricots; cook 2 min. Add in cranberries and cook till berries pop, stirring occasionally, about 9 min. Transfer to bowl. Fold in lemon peel. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cool or possibly at room temperature.
- This recipe yields about 4 1/2 c..
- Comments: Cardamom pods can be found in the spice section of most supermarkets; 1/2 tsp. grnd cardamom can be substituted.
- Yield: 4 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 900g | |
| Calories 1315 | |
| Calories from Fat 7 | 1% |
| Total Fat 0.85g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 82mg | 3% |
| Potassium 860mg | 25% |
| Total Carbs 347.18g | 93% |
| Dietary Fiber 4.6g | 15% |
| Sugars 304.6g | 203% |
| Protein 3.81g | 6% |
