My Favorite Cranberry Sauce

This one comes from a book called, "Cranberries and..." by Anita L. Almich. She is a local of Bandon, Oregon, the Cranberry Capitol of the Pacific. I've made this recipe for several years at Thanksgiving and I can never get enough. Double the recipe for 2 bags of cranberries. Makes about 6 servings-12 if you double it.

1/4 cup water
1 Tablespoon grated orange rind
1/2 cup sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon(less is best)
1/8 teaspoon cloves, or nutmeg(less is best)
2 cups (1 bag) fresh cranberries
1/4 teaspoon vanilla extract

Combine all but the cranberries and vanilla in a saucepan. Bring to a boil and simmer for 5 minutes, stirring occasionally. Add cranberries and simmer until the skins pop. I like to smash mine a little so the berries are all collapsed. Add a little water if it gets too thick. Remove from heat and add vanilla extract. Refrigerate until ready to serve.