Cranberry Sauce with Dried Apricots and Cardamom

From Bon appetit 2002
8 whole green cardamom pods*
1/2 c sugar
1/2 c apricot preserves
1/3 c fresh lemon juice
1/4 honey
1 6 oz package dried apricots, quartered
1 12 oz package cranberries
1 1/2 tsp grated lemon peel
* 1/2 tsp ground cardamom can be substituted for fresh pods

Coarsely crush cardamom pods- discard skins. Bring next 5 ingredients to boil in large saucepan over med-high heat, stirring until sugar dissolves. Add apricots- cook 2 minutes. Add cranberries and cook until berries pop, stirring occassionally- about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. seve at room temp

Can be made one week in advance