Serves: 14

4 cups fresh cranberries

3 qts. water

juice of 3 oranges, strained

juice of 3 lemons, strained

2 cups sugar

1 3-inch stick cinnamon (optional)

1 tsp. whole cloves (optional)

• Combine cranberries and water in a large Dutch oven; bring to a boil. Reduce heat, and cook until cranberry skins pop (about 5 minutes). Remove from heat; cover and allow to cool completely.
• Strain cranberry juice; add remaining ingredients to juice, and bring to a boil. Strain mixture, and serve hot.