Before cooking, I like to toast the cinnamon and cloves in a dry skillet over medium heat for about 1-2 minutes, stirring constantly until fragrant. This step unlocks deeper, more complex spice flavors compared to using them directly from the container. While the spices toast, measure out your water and sugar, and rinse your cranberries if using fresh ones, discarding any that are soft or discolored.

Combine the cranberries, sugar, and water in a medium saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally to help the sugar dissolve, which typically takes 3-4 minutes. Once boiling vigorously, add the toasted spices from Step 1, reduce the heat to medium-low, and simmer for 10-15 minutes. Stir frequently during simmering—this prevents sticking on the bottom and helps the berries break down evenly, creating a beautifully thick sauce with a jammy consistency.

Pour the sauce into a bowl and let it cool to room temperature on the counter, about 30-45 minutes, stirring occasionally. The sauce will continue to thicken as it cools since cranberry juice naturally contains pectin. Once cooled, cover and refrigerate for at least 4 hours (or up to 2 days ahead) before serving—this allows the flavors to meld beautifully and gives you make-ahead convenience for holiday meals.