This is my father’s recipe for cranberry sauce, which I think is the best in the world! It’s elegant and well spiced. But, if you don’t believe me, just try it for yourself.
Place all of the spices in a cheesecloth packet and tie it closed with some string.
Combine the water, spices, and cranberries in a stainless steel saucepot. Bring to a boil over high heat, and then reduce heat to a slow simmer. Cook for 20 minutes.
Remove the spices and strain through a colander, pressing down on the mixture. Discard the cranberry skins. Clean the saucepot out with a paper towel. Put the jelly back in the saucepot, and add the sugar. Return to a simmer for 2-3 minutes until the sugar has dissolved.
Pour into bowls and chill in the refrigerator. (Lay a piece of plastic wrap on the jelly to prevent a hard crust from forming.)