Cider Cranberry Sauce With Tons of Warm Spices

 I feel like this recipe condenses as much seasonality as you can into a cranberry sauce, cranberries, fresh apple cider and lots of ginger, rosemary and baking spices (or what I consider baking spices.) This is kind of like a combination of cranberry sauce and mulled cider really.
 There are two ways to do cranberry sauce, with a small amount of liquid and a quick cook method (taking about 10 minuets) or using a lot of liquid and slowwwwwly simmering all of the ingredients together.
 The first method would result in a sauce sauce with whole berries while the other extracts pectin and makes for a thicker, more jelly like sauce. I have decided to do a combination of the two in sorts, I do a slow simmer with lots of apple cider and and spices, to give it a rich, slow cooked flavor. Then I let it cool until supper thick and thin it out with some more apple cider. When cooking the berries in the cider, you loose that apple flavor, therefore splashing in some more apple cider after it cooks will reinstate a slight apple flavor to the sauce. To add some variety in texture to the sauce, I also add in some dried cranberries and raisins, so as the fresh berries dissolve and liquefy, the dried fruit re hydrate to give that whole berry feel to this sauce. So what you end up with is the texture of a whole berry, quick cooked sauce, while you get the depth of flavor that comes with slow simmering.
Just a little note, this is going to seem like an extreme amount of ginger and spices, however, as it cooks and sits, the flavor looses intensity, so you need a lot.
6 cups of fresh cranberries
3 cups of fresh apple cider, divided
4 ounces of peeled grated ginger
6 cinnamon sticks
1 1/2 tablespoons of fennel seed or anise seed powder
1 1/2 tablespoons of ground cardamom
1 teaspoon of ground allspice
2 sprigs of rosemary left whole
3 cups of brown sugar
1/2 cup of dried cranberries
1/3 cup of golden raisins\
Combine all of the ingredients together in a large sauce pan (minus one cup of apple cider) and bring to a boil, reduces to a simmer at medium low heat and cook until very thick (it will measure to 4 cups) it will take about 45 minuets to an hour.

Let cool (it will thicken like crazy) At this point I am going to let it refrigerate for a few days, which will allow the flavor of the spices to permeate and steep into the sauce better. When it is completely thick (it will be supper thick), thin it out with some cider until it is to the desired consistency.