1 Qt. cranberries
1 C. burgundy wine
1 C. honey
pinch of salt
2 Sticks cinnamon
1 tsp. whole cloves
Combine wine, salt, honey and spices in saucepan. Bring to boil. Simmer 10 minutes, strain and discard spices. Add cranberries, simmer till skins pop. Cool, store in fridge or seal with lid.
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