1 lb. (4 c.) fresh cranberries
2 c. sugar
1 1/4 c. water
1 (3 inch) stick cinnamon
3 whole cloves

In large saucepan, boil the sugar, water and spices for 5 to 6 minutes. Add the cranberries and bring to a full boil. Remove from heat; pour into a bowl, cover and refrigerate overnight.

Next day, drain syrup from berries into a small saucepan. Remove spices. Bring to a boil and cook for 5 minutes. Pour over cranberries in bowl. Cover and chill for several hours before serving.