Place 4 cups raw cranberries and 1/2 cup plus 2 Tbsp hibiscus syrup into a food processor. Pulse until the cranberries are very finely chopped. The mixture should be dark pink, but not liquified.
Toast 5 pods of cardamom.
Bring 2 cups of water to a boil. Then add 1 cup dried hibiscus flowers, 2 sticks of cinnamon, 1 tsp whole cloves, and the cardamom pods.
Boil gently for 1 minute; then allow mixture to steep and cool.
Strain out solids, and return the liquid to the pot.
Wisk in 2 cups of sugar. Boil for 4 minutes. Cool and pour into a sterile jar. Refrigerate and serve.
Spread 1/2 lb of raw pecan pieces in a 9 x 12 glass baking dish with 3 Tbsp of butter. Place in a 300°F oven for 24 minutes, stirring every 8 minutes. Salt to taste.
Gently whisk together 1/2 cup honey, 1/2 cup rice vinegar, 2 tsp chile california, 2 tsp turmeric, 2 tsp horseradish sauce, and 1/2 tsp salt. Place in a salad-dressing bottle and store in the referigerator.