Serves 8 to 10. Recipe is by Lesley Ferachi Gremillion, who says she sometimes adds orange or lemon zest or an orange liqueur to the sauce.
4 cups fresh cranberries
2 cups water
3 cups sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves
Pinch of ground ginger
1. Wash and drain the cranberries.
2. While the cranberries are draining, boil the water. When water starts to boil, stir in the sugar and continue to stir until sugar is dissolved. When water comes back to a rolling boil, add the cranberries.
3. Cook berries for 7 to 10 minutes or until they begin to pop. Reduce heat to a simmer and add cinnamon, cloves and ginger. Continue to simmer and stir for about an hour or so. Take mixture off the heat and let cool, then chill in the refrigerator.