1 tsp. whole cloves
2 sticks cinnamon
1/2 c. water
2 1/2 c. sugar
Grated rind and juice of one lemon
4 c. or 1 lb. cranberries

Tie cloves in a cheese cloth bag. In a 3 quart saucepan heat clove bag, cinnamon, water, sugar, lemon rind and juice, stirring until sugar dissolves; boil for 5 minutes. Add cranberries and simmer uncovered, without stirring, until most of cranberries pop open - 5 to 10 minutes. Remove clove bag. Makes about 4 cups. YUM YUM!