The spices in this give a great taste to the cranberries
Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for 5 to 10 minutes, or until the cranberries have burst and the mixture has thickened.
(I put the cloves in a tea diffuser for easier removal and usually cook the sauce a little longer than the time given.).
Transfer the sauce to a bowl and let cool.
The sauce may be made 2 days in advance and kept covered and chilled.
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