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.