A Mouthwatering Recipe
With Thanksgiving just around the corner we are going to continue our preparation for the big feast and make some awesome cranberry sauce with port and apricots.
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Coarsely crush cardamom in mortar with pestle or place in re-sealable 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. (This can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.