Put 10 apricot halves and 1 cup water in a sauce pan, simmer on low until they are soft and thickened and look like apricot preserves.
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 coconut sugar dissolves.
Add dried 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.