2 tbsp. cornstarch
1/2 c. orange juice
1 can (16 oz.) whole berry cranberry sauce
1/2 c. light corn syrup
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

In a small saucepan mix corn starch and orange juice until smooth. Stir in remaining ingredients. Bring to a boil over medium heat; stir constantly. Boil 2 minutes or until thickened. Serve warm or chilled. Yields 2 3/4 cups.

This is especially good used as a glaze for baked ham.