1 1/2 c. sugar
2 cinnamon sticks
1/4 tsp. ground cloves
4 c. cranberries
2 tbsp. lemon juice
1 tbsp. grated orange rind
Sour cream

Combine 3 cups water, sugar, cinnamon, cloves in 4-quart Dutch oven. Cook over high heat until comes to a boil (about 10 minutes). Add cranberries. Cook until mixture returns to a boil (2 minutes). Reduce heat to medium and cook 5 more minutes (until cranberries begin to burst).

Remove from heat. Stir in lemon juice and orange rind. Cool to room temperature. Chill in refrigerator 4 hours minimum. Serve with dollop of sour cream.