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Apricot Cranberry Cardamom Compote

This recipe is modified from the original on epicurious.com.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 cups


  • 8 whole green cardamom pods
  • 1 3/4 cups organic apple cider no high fructose corn syrup
  • 1/2 cup coconut sugar
  • 10 halves dried organic apricots to cook down
  • 1/3 cup Fresh Lemon Juice
  • 1/4 cup honey
  • 6 ounce package dried organic apricots quartered
  • 12 ounce bag cranberries
  • 1 1/2 teaspoons grated lemon peel


  • 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.