COMBINE nectar, marmalade, sugar, lemon juice, honey and cardamom in medium saucepan. Cook over medium-high heat, stirring until marmalade melts.
ADD apricots; cook for 2 minutes. Add cranberries; cook, stirring occasionally, for 10 minutes or until cranberries have popped and are broken up. Transfer to serving bowl. Cover and refrigerate for 8 hours. Serve cold or at room temperature.