12 ounces fresh cranberries
1 teaspoon cinnamon
1 cup orangejuice
dash of ground cloves
3/4 cup sugar

Wash the cranberries and discard any that are soft or spoiled.

Combine the orange juice with the sugar, cinnamon and cloves in a saucpan and bring to a boil, stirring to dissolve the sugar. Add the cranberries, return to a boil and stir over meidum heat for 8-10 minutes. Use a long handled spoon as this tends to spit.

When most of the cranberries have popped and the liquid is somwhat thickened, the sauce is done. Let cool then pour into a serving dish and chill in the refrigerator before serving. If smooth sauce is preferred, let sauce cool to room temperature then puree in the blender; chill in the refrigerator before serving.