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Put all ingredients in a small saucepan, let simmer for 25-30 minutes until all the berries have softened or popped and the juices have reduced and thickened, giving the cranberry sauce a jam like quality.
Add water, ¼ cup at a time, and simmer if you prefer a thinner sauce.
Keep in mind, the mixture will thicken more as it cools.
Store in a jar for up to one week. Freezes well.