“From Good Housekeeping. I made 3 batches at once and canned 2 in a water bath for 15 minutes. I would imagine it could also be frozen.”
READY IN:
25mins
SERVES:
12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. With vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice.
  2. In 2 to 3 quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 tsp freshly ground black pepper. Heat to boiling on medium-high, stirring occasionally.
  3. Add cranberries and lemon peel. Return to boiling. Reduce heat to medium; simmer 3 to 4 minutes or until half of cranberries pop and mixture thickens. let cranberry sauce cool before serving, or cover and refrigerate up to 4 days. Discard star anise and lemon peel before serving, if you wish.

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