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.

Add the sugar and bring back to a boil. Add the cranberries.

Turn the heat down until the mixture is boiling gently. If you let the mixture boil too hard you may get burned.

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.

If you wish to make whole cranberry sauce, just pour it into a bowl.

For jellied sauce: push the mixture through a sieve to strain out the skins. This will produce a sauce just like from a can.