Instructions: In a large heavy saucepan, combine port, sugar, rind and cloves. Bring to a boil, stirring until sugar is dissolved. Add cranberries; bring to a boil.

Continue boiling, stirring constantly for 5 to 8 minutes or until skins pop. Remove from heat; let cool. Refridgerate covered for up to 1 week.

Makes about 3 cups of sauce.

Notes from top of recipe: This flavorful sauce goes well with any roast poultry. Packed in a pretty jar, it also makes a great hostess gift.

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