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Place all ingredients in a large sauce pan. Bring to a boil, once you hear cranberries popping, bring heat down to low and press down on them using the back of the spatula.
Cook 10 mins stirring constantly until it starts thickening.
Remove from heat and allow to cool before serving. The sauce will thicken more as it cools.
Keep any leftovers refrigerated in a jar up to 2 weeks.