by Connie Kallenbach
4 c. fresh cranberries
3 c. sugar
2 c. water
1 tsp. ground cinnamon
1/2 tsp. cloves
pinch of ground ginger
Wash cranberries and drain; set aside. Combine ingredients, bring to a boil. Add cranberries; cook 7 minutes or until skins pop. Reduce heat; simmer 1 hour stirring occasionally. Allow to cool; chill. Keeps very well in freezer.
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