In a medium skillet, combine 2 cups of fresh cranberries, 1/4 cup of water, and 1/2 cup of sugar. Heat over medium-low, stirring gently, and let it simmer for 12-15 minutes until the cranberries burst and the mixture thickens. Once done, remove from heat and allow it to cool while you prepare the crust.

Set your oven to preheat at 350°F (175°C). While the oven warms up, prep your baking pan.

Grease a 9x9-inch square baking pan with a bit of butter or oil. Line the pan with parchment paper, leaving some overhang for easy removal.

In a mixing bowl, whisk together 1 1/2 cups of flour, 1/2 teaspoon of cardamom, and 1/2 teaspoon of cinnamon. In another bowl, cream together 1/2 cup of softened butter, 1/2 cup of sugar, and 1 teaspoon of vanilla extract until light and fluffy. Gradually combine the wet and dry ingredients until a crumbly dough forms.

Press 2/3 of the dough mixture evenly into the bottom of the prepared baking pan to form a base. Spread the cooled cranberry jam over the crust. Crumble the remaining dough on top.

Place the assembled pan in the preheated oven and bake for 20-30 minutes, or until the top is golden brown.

Once baked, remove the pan from the oven and let it cool completely on a wire rack.