Wash the cranberries and pick through them looking for any loose stems or stones. Leaving the peel on, finely chop the orange and you are ready to start.
Combine the sugar with 1 cup of the water in a medium-sized saucepan and heat until sugar dissolves.
Add cranberries, cover, and simmer for 10 minutes, uncover, and simmer for another 10 minutes. Stir occasionally.
Add the remaining ½ cup of water, chopped orange, ginger, cinnamon, and cardamom powder, then simmer for 20 minutes, stirring often. Chill the sauce.