Instructions
Toss the cranberries and spices into a stockpot, pour in the water. Bring to a simmer over medium heat, simmering until the cranberry skins burst. Transfer the contents of the pot to a fine-mesh strainer, and press them through the strainer into a bowl.
Wipe out the pot, discard the solids left in the strainer, and return the juice to the pot. Stir in the honey and warm over medium-low heat until fully dissolved. Transfer to a pitcher and serve warm or chilled.
Note:
Makes 1 1/2 quarts = 6 cups
