Coarsely crush cardamom in mortar and pestle, discard skins.
Bring next 5 ingredients and cardamom to a boil over med heat, stirring till sugar is dissolved. Add apricots, cook 2 minutes. Add cranberries and cook till they pop, stirring occasionally (about 9 minutes). Transfer to bowl, mix in lemon peel. Cover and refrigerate overnight. Can be made 2 weeks in advance.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 178.5mg||5 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 38.2g|
|Protein 0.6g||1 %|
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Calories per serving: 154
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