Place all ingredients into a large pot. Place pot on high heat.

When water starts to boil reduce heat to a slow steady simmer. Occasionally using a ladle, skim the top and sides of the broth and remove any impurities. Cook stock for 2 hours or until you have achieved a deep flavoured broth.

Once you have achieved the depth of flavour strain stock. Reserve.

In a saucepan, add water and brown sugar.  Stir to combine.  Turn burner to medium-low heat and bring to a simmer.

Add fresh cranberries and the zest of one orange to pan.

While the cranberry mixture is simmering, make a spice bag in a piece of doubled-up cheesecloth.  Place cinnamon sticks, cloves, crushed cardamom pods, star anise and fresh ginger in the middle of the cheesecloth. Bring up corners of the cloth and tie with kitchen string to form a bag around the spices.  Tie tightly so that the bag will not open.

Fully submerge the tied spice bag in the mixture. Add bourbon.

Reduce heat to low and let spice bag steep in the cranberry mixture for approximately 20 minutes or until cranberries start to break up, but some remain whole.  At this point, remove bag from sauce and discard.

Store cranberry sauce in a tightly sealed container like a mason jar, in the fridge for up to a month.

Place all ingredients into a bowl except for cranberry sauce. Mix and reserve.

Using a pastry brush or your finger, add water to the edges of your wonton wrapper. Place a teaspoon of your cranberry sauce and turkey filling in the center of the wonton wrapper. Fold wonton to create a half moon, press and seal the edges. Repeat until all wonton wrappers are filled.

On high heat bring turkey broth to a simmer. Add cranberry dumplings. Cook dumplings in turkey broth for 3 minutes or until dumplings are hot.

Heat two large soup bowls. Add garnish to your heated bowls, pour turkey broth and three dumplings into each bowl.