Prep the cranberries by washing them and picking out any stems or mushy berries. Set aside.

In a 2 quart saucepot, add 1/2 cup of the maple syrup along with the star anise and the cardamom pods.

Over medium heat, bring to a simmer. Once simmering, add the cranberries and toss until coated in syrup. Turn the heat down to medium low and cook for 3-4 minutes until the berries begin to soften and pop.

Add the chopped apples and give a good stir to coat everything in the syrup. Cook for an additional 3-4 minutes.

Next add in the apple cider, orange juice, orange zest, and a dash of salt. Turn the heat up to medium and bring the mixture to a simmer. Continue simmering for 10 minutes, uncovered. Turn the heat down to medium low if the mixture is bubbling too furiously. 

Stir gently every few minutes to prevent burning. The berries and the apples will begin to break down and start to thicken the sauce.

Once thickened, remove from the heat and stir in the last tablespoon of maple syrup. 

Give the mixture a taste and add more salt or syrup if desired. You can now remove the anise and cardamom pods.

If the mixture feels too thick, add more apple cider a tablespoon at a time until the desired consistency is reached. Keep in mind the sauce will thicken more as it cools.

Serve immediately or store in the fridge for later use.