Combine all of the ingredients in a medium saucepan over medium high heat.
12 oz cranberries, 1 large apple, 1 cup brown sugar, ¾ cup apple cider, 1 tablespoon bourbon, 2 tablespoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon cardamom, ½ teaspoon salt
Bring to a boil, stirring every couple of minutes. Then reduce the heat to medium low and allow the mixture to simmer for 15 minutes, stirring every couple of minutes.
Once the liquids have reduced by at least half, remove from the heat and allow the cranberry sauce to set up.
Serve immediately, refrigerate or freeze. (See notes for refrigeration and freezing instructions.)
Serving size is ¼ cup. Refrigerate: store cooled cranberry sauce in an airtight container in the fridge for about 10 days. Freeze: store cooled cranberry sauce in the freezer for a month. Allow to thaw overnight in the fridge, then come to room temp for a few hours on the counter before serving.