Stir in sugar and spices. *see notes for spices that you can add.
Add cranberries to the pan.
Bring to a rolling boil. Reduce heat after that and simmer sauce. The cranberries will pop.
You can reduce the sauce to the desired consistency. But keep in mind that the sauce will thicken when it cools down. Some folks like it chunkier.
Pick out the spices and discard.
Serve the sauce cold or room temperature with your holiday main course meals.
For the spices, I used 1 cinnamon stick, 1 green cardamom, slightly crushed, 1 corner of star anise, pinch nutmeg, and ½ inch ginger grated. You can also use close and or pimiento, or you can choose to use only one spice of the ones that I mentioned.