3/4 cup sugar 3 tablespoons lemon juice 1/4 cup water 11 ounces cranberries (fresh or frozen, about 3 1/2 cups) 1/8 teaspoon ground cardamom
Combine the sugar, lemon juice, water, cranberries, and cardamom. Bring to a boil over medium-high heat. As soon as it starts to boil, reduce to a simmer and cook for about 3 minutes for fresh, 5 minutes for frozen. Stop cooking as soon as the cranberries break down into a bright red sauce, with a few chunks remaining.
Chill for at least 3 hours and serve cold or at room temperature.