Instructions: I found this recipe in my wifes 1978 cookbook called The Vegetarian Epicure Book Two.

Combine the sugar with 1 cup of the water in a medium-sized saucepan and heat until sugar dissolves. Add cranberries, cover, and simmer for 10 minutes, uncover, and simmer for another 10 minutes. Stir occasionally. Add the remaining 1/2 cup of water, chopped orange, ginger, cinnamon, and cardamom powder, then simmer for 20 minutes, stirring often. Chill the sauce.

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