Prep: 5 minutes; Cook: 20 minutes. This simple whip-it-up relish trumps the old cranberry sauce standby on healthfulness and taste. It can be made up to three days in advance, and stored in the refrigerator until Thanksgiving dinner.
Combine all ingredients in a medium saucepan. Bring to a boil, turn heat to low and simmer for 20 minutes, until cranberries pop and mixture thickens.
Remove the cloves and the cinnamon stick with a slotted spoon, transfer to a bowl; refrigerate until ready to use.