Spiced cranberry sauce... yum!

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.

Happy Thanksgiving!