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(Makes 1 quart)

4 c. fresh cranberries, stemmed and washed (go through to remove bad
ones or white ones)
1 1/2 c. sherry (NOT cooking sherry)
2 1/2 c. sugar
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice

Tie the last 3 ingredients in a fine cloth or bag (Mary uses a
brand-new nylon stocking). Place with other ingredients in a large
kettle, cooking slowly, stirring frequently. Cook until berries
pop (about 5-10 minutes after full boil is reached). Discard spice
bag and pop any unpopped cranberries with a spoon. Place in clean
glass jars (any size you prefer) and let cool. When cool, cover.
It will keep indefinitely and does NOT need to be refrigerated.

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