1 (12-ounce) package fresh or frozen cranberries, thawed
1/2 cup dark brown sugar
1/2 cup water
1/4 teaspoon ground cardamom
2 (1/2- by 3-inch long) strips orange rind
How to Make It
Combine all ingredients in a saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 10–12 minutes or until cranberries pop and mixture thickens.
Remove orange rind; set sauce aside to cool completely. Refrigerate about 2 hours or until well-chilled. (Sauce can be made up to 2 days ahead.)
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