Ixnay on the cranberry sauce in a can, right? My husband Andy tasted this at a party a long time ago, and has been making it ever since.
Spiced Cranberry Sauce
4 cups fresh cranberries (2 standard-sized bags)
2 cups water
2 cups sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/8 tsp ground ginger
Wash cranberries and drain. Combine rest of ingredients in a large pot, bring to a boil. Add cranberries, cook at medium heat for 7 to 10 minutes until the skins pop (see below.)
Mash the berries (below.) Reduce heat and simmer for 20-30 minutes with the lid on but askew to allow steam to escape. Stir occasionally until dark red and thickened.
Remove from heat, pour into glass or ceramic container, and chill.