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PREPARATION:Pick over the cranberries, discarding any soft ones. Set them aside. Combine the lemon zest with the sugar in a food processor and twirl until the zest is finely grated (or grate zest by hand and add to the sugar). In a large saucepan, combine the zest and sugar with the water, cinnamon stick, lemon juice, and cloves. Bring to a boil and cook for 5 minutes. Add the cranberries and boil for 12 to 15 minutes, until a thick sauce has formed. Set aside to cool. When cool, refrigerate until ready to serve. (It will keep for a week in the refrigerator, or you can freeze it.) Makes 3 1/2 to 4 cups.
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