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.

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

Yield: 4 1/2 cups

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