(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.