Rinse cranberries and pour into a medium saucepan. Pick out any spoiled berries, stems, and other undesirable material.
Add remaining ingredients to the pan. Pour in some water, just enough to cover cranberries. (Use as little water as possible. Hold the cranberries down while you’re pouring. Cranberries float. The more water you add now, the longer you will need to cook the sauce.)
Cover and bring to a boil over high heat. Reduce heat and simmer for two to four hours, until sauce reaches desired thickness. If you added a lot of water in step two, you will be cooking forever.
Taste, and add additional brown sugar as needed.
Allow to cool. Refrigerate until serving.
I prepare this first thing in the morning, right after I’ve gotten up. I take it off the stove about a half hour before we’re ready to eat, and it’s usually perfect. Some years, it has cooked for five or six hours. It’s almost impossible to overcook this cranberry sauce. The more water you add in step 2 above, the longer you will have to cook the cranberry sauce to get it to thicken properly. I enjoy the cooking process, as the cranberries pop and burst and make all kinds of noise. It’s fun to watch. This sauce smells wonderful as the cranberries cook. This cranberry sauce looks very nice when served in a small white dish.