18 oz. Fresh cranberries
1 cup cider vinegar
1 cup Water
1 ¼ cup brown sugar
1 cinnamon stick
1 tsp. Ground allspice
small piece of peeled ginger

Instruction:
1.Place all the ingredients in a saucepan and simmer over low heat for about 20 minutes;
2.remove the cinnamon stick and ginger;
3.pour into a sauce boat or bowl.

Variations
1.Some people say that no water should be added and that the cranberries should be served with a minimum of juice;

2.others add a little tapioca starch at the end of the cooking time to give a thicker consistency to the sauce; it’s a matter of taste!