Traditional cranberry sauce gets a spicy makeover to keep Thanksgiving interesting! Infused with cinnamon and cloves, this spiced cranberry sauce will add a little flair to your holiday spread.
In a medium saucepan over medium heat, combine cranberries, sugar, water, cinnamon, and cloves.
Bring mixture to a boil and immediately turn down to a simmer.
Simmer for 10 to 15 minutes, stirring frequently and being careful not to let mixture boil over sides of saucepan. After simmering, cranberries will be macerated (if some are still whole, that's fine) and mixture will have thickened. Allow to cool, then refrigerate at least 4 hours before serving. Store leftovers in the refrigerator, up to 2 weeks.
Make ahead: this cranberry sauce can be made up to 1 week in advance. Store in the refrigerator, covered tightly, until ready to use. It also freezes well, up to 2 months. Thaw in refrigerator overnight.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.