1 1/2 - 2 c. apple cider
1/2 - 3/4 c. sugar
3-4 c. (1 bag) fresh cranberries
1-2 oranges, zested and juiced
ground pepper (black or white)
Combine the apple cider and sugar in a deep saucepot and bring to a boil. Immediately reduce to medium-low heat. Simmer for 1-2 hours while cider reduces by about 1/3. stirring occasionally.
Add the orange juice, cranberries and spices to taste. If you've never used cardamom, you may want to go easy as it is an aromatic. Keep heat at medium low and stir occasionally until cranberries pop, about 10-15 minutes. Remove from heat, stir in zest and let cool to room temperature.
Yields about 2-3 cups and is excellent the next day as a breakfast topping on bread!