¼ cup water
Juice of 1 orange
Thick slices of the rind of 1 lemon
1/2 cup Chelsea White Sugar
1 stick cinnamon
4 cloves
1/4 teaspoon ground cardamon
2 cups frozen cranberries

Makes 2 1/2 cups
Combine water, orange juice, lemon rind and White Sugar in a small saucepan and stir over low heat until sugar dissolves.
Add cinnamon, cloves and cardamon. Crush half the cranberries with a fork. Add the remaining whole berries and the crushed berries to the liquid mixture and return to boil. Reduce heat and simmer until cranberries burst and sauce thickens.
Remove from heat and cool in refrigerator.
Can be made 2 days in advance.