Over a high heat flame, char the cranberries until the skins begin to blacken and burst open. You can do this with either a torch over a sheet pan or in a fry basket over high flame on a grill.
Combine all the remaining ingredients with the charred cranberries in a medium saucepan and bring to a boil over medium high heat. Reduce to a simmer and cook down until the cranberries are softened and burst open easily. This won’t take longer than ten minutes. Serve warm or cooled. This also makes a great condiment for leftover turkey sandwiches.