Spiced Cranberry Sauce

(by Gabrielle F. Culmer)

(adapted from Encyclopedia of Cooking, 1962 edition)

12 oz. fresh or frozen cranberries

1/2 – 1 c. sugar

2/3 c. water

1/3 c. apple cider vinegar

1 t. cinnamon

1/2 t. allspice

1/2 t. cloves

Rinse cranberries and remove any distorted ones.

Place the remainder in a pot with water, vinegar, sugar, cinnamon, cloves, and allspice.

Simmer for 20 minutes until cranberries pop and the sauce is condensed.

Let cool and refrigerate.