Spiced Cranberry Sauce

2 c fresh cranberries
2/3 c brown sugar
2 tsp white vinegar
1/2 c water
1 cinnamon stick or a pinch of cinnamon
2 whole cloves or a pinch of ground cloves
pinch of freshly ground nutmeg
Place all ingredients in a saucepan placed over medium heat. Bring to a boil, uncovered, stirring often, until thick, about 5-7 minutes. Refrigerate until chilled. Remove cinnamon stick and cloves before serving. Sauce will keep for up to 1 week.
Makes 1 1/4 cups.

Source: Chatelaine Magazine December 1994

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