• 2 1/2 cups Cherry Cider
• 1 8-ounce package Montmorency Cherries
• 1 cup sugar
• 1 12-ounce package cranberries
• 1/4 teaspoon ground cloves

Bring cider to simmer in large saucepan. Add cherries. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 10 minutes. Refrigerate until cold. (Sauce will thicken as it cools.)