<http://schema.org/recipeInstructions>
" With vegetable peeler, remove all peel from lemon in strips and squeeze 2 tablespoons juice. In 2- to 3-quart saucepan, stir together apricots, orange juice, sugar, water, star anise, lemon juice, and 1/8 teaspoon freshly ground black pepper. Heat to boiling on medium-high, stirring occasionally. To saucepan, 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 like.Nutritional information is based on a 1/4-cup serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10487/citrus-apricot-cranberry-sauce-recipe-ghk1110/?click=recipe_sr>