Cranberry Sauce with ginger and clove

Ashley made these over Thanksgiving. They were the BEST cranberries I've ever had.

In a medium saucepan, bring 1 bag (12 ounces) fresh or frozen cranberries, 1/2 cup packed dark brown sugar, 1 cup water, 1 T finely grated peeled fresh ginger, and 1/8 t ground cloves to a boil over high. Reduce heat and simmer, stirring occasionally until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat and let cool to room temperature. Makes 2 cups.