4 c. cranberries, rinsed
1 c. sugar
1 c. wine (port or sherry)
1 stick cinnamon, broken
4 whole cloves
4 lemon slices

Combine first 5 ingredients in a saucepan. Bring to a boil and simmer for 5 minutes. Add lemon slices and simmer an additional 5 minutes until berries pop.

Pour into jars and store in refrigerator. Will keep well for several weeks. Sauce may also be poured into a mold and chilled until firm.