12 oz bag frozen mulberries
12 oz bag cranberries
½ c sugar
½ cinnamon stick
3 cardamom pods- cracked open and whole or ground seeds.
2 tablespoons FHF navel orange marmalade- optional- chop the peel
In a sauce pan, on low heat, add mulberries and ¼ c sugar. Cover and cook until mulberries are soft and oozing juice, about 5 minutes.
In a food mill, or a sieve, strain mulberries into a bowl to capture as much pulp and juice as you can.
Pour into a sauce pan and add the cranberries and other ¼ c sugar with a ¼ c water. Add the ½ cinnamon stick and the cardamom. Cook until the cranberries are, soft and popped open. Add the Navel Orange Marmalade.
Let cool and serve.