4 c. fresh cranberries
1 c. granulated sugar
1/2 c. fresh orange juice
1/4 c. red wine vinegar
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 c. mace
Pinch of ground cloves

Wash and hand pick cranberries. Combine cranberries and remaining ingredients in a 4 quart micro-safe casserole, stirring to combine. Cook, uncovered, on High until berries pop open, about 10 minutes.

Cool slightly; spoon into decorative jars. Close jars. Cool completely, then keep refrigerated. Yield: 3 cups (three 8 ounce jars). Per tablespoon: 22 calories, .01 g fat, no cholesterol.