Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance

Place a saucer in your freezer

In a large preserving pot or deep, stainless steel saucepan combine cranberries, orange juice, water, cardamom pods, and cinnamon sticks. Bring to a boil and then simmer at the lowest temperature, covered, while you prepare the rest of the ingredients or about 10 minutes.

Chop apples, nuts, and apricots into small dice

Add sugar, return to a boil over medium-high heat, stirring frequently until mixture thickens...about 10-15 minutes.

Add diced apples, nuts and apricots to conserve and cook, stirring constantly for about 5 more minutes 

Remove from heat and gel test by placing a small amount of the jam on the plate. Put the plate back in the freezer for 1 minute. If when you push it with your finger it wrinkles a bit it is done.

If gel state has been reached, remove cardamom pods and cinnamon and skim off any foam. Stir in brandy and ground ginger.

Spoon your jam into hot jars, leaving 1/4 inch headspace.

Remove air bubbles and wipe the rim with white vinegar.

Center lid on the jar

Screw band down until resistance is met, then increase to fingertip tight.

Place jars in canner, making sure they are completely covered with water by at least one inch.

Cover pot and bring to a boil

Boil for 15 minutes

Turn heat off, remove the lid and let sit for 5 minutes

Carefully remove jars with a jar lifter and place them on a rack where they can be undisturbed for 24 hours.

Refrigerate any jars if their lids don't pop down.