In a large skillet, heat the olive oil over medium heat; add the onions, bell peppers and garlic and saute. Stir often, until the onions soften, about 3 minutes.
Add ground turkey and cook until meat is browned.
Stir in cumin, cinnamon, ground black pepper, red pepper flakes, cloves and salt and cook several minutes.
Mix in tomatoes with juices and cranberries; reduce heat to medium-low. Continue cooking for 15 minutes, stirring occasionally, until cranberries are soft and mixture has thickened.
To Serve: For each serving, ladle 1/2 cup Picadillo over 1/2 cups rice, if desired. Or place 1/2 cup Picadillo in a whole wheat tortilla along with 1 Tbsp sour cream and 1 Tbsp shredded cheese before wrapping to serve.
