New England Cranberry Sauce

yields 2 cups

12 oz fresh cranberries (about 4 cups) ½⅔ maple syrup grated rind and juice of one orange (about ½ cup) ½ teaspoon ground ginger ½ teaspoon ground cardamon dash of cinnamon

Wash and drain the cranberries. Remove any soft or discolored cranberries and any leaves or stems. Combine all the ingredients in a medium saucepan and cook on medium heat for 10 to 15 minutes, stirring, until the cranberries have popped and the sauce is thick. Serve hot or cold.