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Bring the water and mulling spices to a boil in a large pan. Once you reach a boil, remove from the heat. Allow the spices to seep for 30 minutes. Strain out the spices.
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Add the sugar and bring back to a boil. Add the cranberries.
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Turn the heat down until the mixture is boiling gently. If you let the mixture boil too hard you may get burned.
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Let it boil for 10 minutes. You can check if the sauce is done by putting a little dab on a plate and placing it in the freezer. Wait one mintue. If it's firm then it's done.
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If you wish to make whole cranberry sauce, just pour it into a bowl.
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For jellied sauce: push the mixture through a sieve to strain out the skins. This will produce a sauce just like from a can.