Orange-Cardamom Cranberry Sauce

• 1 12-ounce bag fresh or frozen cranberries
• 1 cup granulated sugar
• 8-10 cardamom pods
• 1 large navel orange, zested and juiced
• 1 cup water

1. Bring all ingredients to a boil in a medium saucepan.
2. Reduce to a simmer and cook uncovered for 10-15 minutes until all cranberries have popped out of their skins and sauce thickens.
3. Fish out cardamom pods and discard.
4. For best flavor, refrigerate overnight and serve warm.

cranberries, sugar, cardamom, orange, water

Taken from www.foodrepublic.com/recipes/orange-cardamom-cranberry-sauce-recipe/ (may not work)